Chicken Enchilada Casserole
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 Tbsp. butter 1-1/2 lbs. shredded cooked chicken 1/2 small onion, diced
6 to 8 Jalapeno chiles, diced 1/2 cup half and half salt to taste
coarsely-ground pepper 1/4 tsp. garlic salt large pinch oregano
1/2 tsp. paprika 3 cups jack cheese, grated 12 corn tortillas, cut in quarters
2/3 cup grated cheddar (or longhorn) cheese sliced black olives, garnish


1 In a skillet, melt butter and briefly saute shredded chicken. Add onion and diced chiles. Cook for a few minutes. Cover, set aside.
2 In a saucepan, heat half and half, stir in seasonings, bring to a slow boil. Add chicken mixture, blend thoroughly, cover and simmer for a few minutes.
3 Preheat oven to 350 F. Lightly grease a 2-quart casserole dish and line with corn tortilla triangles. Then add portion of chicken over tortillas, sprinkle with jack cheese, add another layer of tortillas, then repeat until all ingredients are used up.
4 Transfer casserole into greased dish, sprinkle with cheese and bake for 35 minutes. Garnish with sliced black olives, return casserole to oven, shut oven and leave for 5 minutes. Serve warm.

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