Stacked chicken enchilada

0 likes 0 comments Recipe by Judy Walton

1 envelope enchilada sauce mix 2 cups sour cream 1 (3 oz.) pkg. cream cheese, softened 4 cups diced cooked chicken 1 (4 oz.) can chopped green chilies 1/4 cup finely chopped onion 1 avocado, peeled and mashed 1 tsp lime or lemon juice 10 flour tortillas 1/4 cup chopped fresh tomato 1 cup shredded Monterey Jack cheese

1. Stir together sauce mix and sour cream; combine 1 1/2 cups with cream cheese, beating until smooth. Add chicken 1/3 cup chilies and onion. Combine remaining sauce4 avocado and lime juice. Wrap tortillas in foil and heat in 350 oven for 10 minutes. Place one tortilla on greased baking dish. Spread with 1/4 the avocado mixture and sprinkle with 2 Tbsp. chopped tomatoes. Continue to stack, alternating layers of filling with each tortilla. Cover completely with foil. Bake at 350 for 35 to 55 minutes or until hot. Sprinkle with cheese, remaining tomatoes and chilies. Wrap foil around edge of stack, leaving top uncovered. Return to oven and bake 2 to 3 minutes longer, or until cheese has melted. Cut into wedges. 8 servings.

main courses, chicken December 08, 2013 03:04

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