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Welcome to Happy Holiday House... We hope you enjoy the talent and friendship here. You will find art in many forms… simple crafts, crochet, knit, quilts, stories, poems, photos, and recipes from our talented members.


    Enchilada-zagna (TNT)

    pstarkoski
    pstarkoski
    Admin
    Admin


    Female
    Number of posts : 13431
    Age : 77
    Location : Boynton Beach, florida
    Job/hobbies : crafts and cooking
    Registration date : 2008-12-13

    Enchilada-zagna (TNT) Empty Enchilada-zagna (TNT)

    Post by pstarkoski Tue Feb 26, 2013 4:16 am

    Hi......another great chicken recipe. It is amazing how many different ways you can fix chicken!! I love it!
    Enjoy!
    hugs,
    peg


    Enchilada-zagna

    Estimated Times:
    Preparation - 10 min | Cooking - 45 min | Cooling Time - 10 min cooling |

    Yields - 10 to 12 servings

    Layers of corn tortillas, creamy cheese sauce and moist chicken make this Mexican delight hard to resist.

    Source:

    Ingredients:

    2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
    1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
    1 container (8 oz.) sour cream
    1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
    2 cups (8-oz. pkg.) shredded cheddar cheese
    1 can (4 oz.) diced green chilies, undrained
    1 pkg. (12 tortillas) 7-inch corn tortillas

    Directions:

    PREHEAT
    oven to 350º F. Grease 13 x 9-inch baking dish.

    COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.

    SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.

    BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.

    TIPS:
    • Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier dish is desired.
    • Sliced black olives may be added to the layers.

    Recipe source: http://www.verybestbaking.com/recipes/detail.aspx?ID=140249

    PEG’S NOTE:
    I didn’t realize that all enchilada sauce isn’t red and I picked up a can of enchilada sauce with green chilies and it was green instead of red…..but that’s what I had and that’s what I used and it still was wonderful!! It might have looked a little better if it were red sauce, but the taste was fantastic!


    Enchilada-zagna (TNT) 89860955037121030_rxJ0jpJI_c


    _________________
    hugs,
    peg

      Current date/time is Thu Mar 28, 2024 7:02 pm