I got this recipe from a Family Circle magazine back in May 09. It was really good. I actually didn’t have enough burrito shells, but I made due with six. But it still turned out just as good. Seth really liked it, too. I served it with lettuce and tomatoes to eat kind of like quesadillas with all the fixings. Good way to squeeze in the veggies!
In making it, I was again reminded how difficult it sometimes is to fix Haddie a version of our food since she’s allergic to dairy (not lactose intolerant). She has her own soy cheese, but for some reason she still breaks out to it if its melted. Weird, I know. So, she didn’t have any cheese in her version, but she had some soy cream cheese. Its disgusting…but she doesn’t seem to mind.
Chicken Enchilada Casserole
Makes: 10 servings
Prep: 10 min
Cook: 10 min
Bake: 28 minutes at 350
3 c shredded, cooked chicken
1 pkg taco seasoning
2 c salsa verde
9 fajita-size flour tortillas
1 can (15.5 oz) refried beans, warmed in microwave
8 oz sour cream
2 c shredded cheddar cheese
1. Heat oven to 350. Mix chicken, taco seasoning, 1/2 c water and salsa verde in a skillet. Simmer on medium heat for 10 min.
2. Coat 13X9 pan with cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
3. Sprinkle half the cheese over the beans and sour cream, and cover with remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 for 25-28 minutes, until bubbly.