Chicken Enchilada Casserole Recipe - Food.com
This is something I made when I was in the mood for enchiladas but didn't want to go to all the trouble, had some leftover chicken to use up, and also
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Ingredients
- 2 cups diced cooked chicken breasts
- 1/4 cup sour cream
- 1/4 cup chunky salsa, thick and chunky variety
- 1 (4 ounce) can diced green chilies
- 1 (15 ounce) can pinto beans, drained (I use low sodium variety)
- 1 cup hominy or 1 cup corn
- 1 (15 ounce) can enchilada sauce
- 12 (6 inch) corn tortillas
- 1/2 cup Mexican blend cheese, shredded (divided)
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