Chicken Enchilada Casserole
(This recipe is for a round cooking dish)
Here is another easy Recipe I LOVE using one of our June products that is on special! You have to try out our Freeze-dried Green Chili Peppers. I put these in a lot of things that I wouldn't normally put chili peppers in and the best part is that I don't have to cut them up!!! Try them in your next omelets, chili, and salsa!
Ingredients:1 cup of THRIVE Freeze-dried Chicken Dices
1 can of Cream of Chicken Soup
1 small package of Corn Tortillas
¼ cup of THRIVE Green Chilies (reconstitute)
¼ cup of THRIVE Onions (reconstitute)
1 cup of prepared THRIVE Instant Milk
1-1 ½ cups of THRIVE Monterey Jack Cheese (reconstitute)
Cumin to taste
Chili Powder to taste
Salt & Pepper to taste
Bring Chicken to a boil and then simmer for 5 minutes. In a mixing bowl, combine soup, seasonings, and milk. Stir mixture. Add chicken, chilies, onions, and then stir. In the bottom of the cooking dish spoon a little of the chicken mixture and then place two corn tortillas on top of that. Then spoon more of the chicken mixture on top of the tortillas.
Repeat the layer again with two tortillas and mixture. Next layer just add a little cheese and then two tortillas with chicken mixture on top of that. Repeat the layer again with chicken mixture and two tortillas. Top with rest of the cheese. Bake for 20-25 minutes at 350 degrees.
Top with our THRIVE Sour Cream!
I also LOVE serving our Black Bean & Corn Salsa with this!!