Chicken Gravy Enchilada Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
A casserole using leftover chicken and gravy. You can also use turkey. Classic Tex-Mex cuisine. Serve with salsa, shredded lettuce, sour cream and black olives if desired. Ingredients:
4 cups diced skinless, boneless chicken breast meat |
4 cups chicken gravy |
1 cup water |
1 onion, chopped |
3 stalks celery, chopped |
1 (7 ounce) can diced green chiles |
1 teaspoon garlic salt |
salt and pepper to taste |
12 (6 inch) corn tortillas |
2 cups shredded cheddar cheese |
Directions:
1. In a large skillet combine chicken, gravy, water, onion, celery, chile peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1 to 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30 to 40 minutes or until cheese is melted and bubbly.
|
|