Estimated Times
Preparation Time: 10 mins
Cooking Time: 45 mins
Cooling Time: 10 mins cooling
Servings: 10 to 12 servings
2
to 3 cooked,
boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
1 can
(28 oz.)
or 2 cans (15 oz. each) mild red enchilada sauce
1 container
(8 oz.)
sour cream
1 can
(12 fl. oz.)
NESTLÉ® CARNATION® Evaporated Milk
2 cups
(8-oz. pkg.)
shredded cheddar cheese
1 can
(4 oz.)
diced green chilies, undrained
1 pkg.
(12 tortillas)
7-inch corn tortillas
PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.
BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.
TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier dish is desired.
• Sliced black olives may be added to the layers.
|
Calories: 350
|
Calories from Fat: 160
|
Total Fat: 18 g
|
|
Saturated Fat: 10 g
|
Cholesterol: 80 mg
|
Sodium: 560 mg
|
|
Carbohydrates: 23 g
|
Dietary Fiber: 2 g
|
Sugars: 5 g
|
|
Protein: 23 g
|
VIEW DETAILED NUTRITION INFORMATION
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carolyn d. from Buffalo, NY
08/07/09
Rated:
Very Interesting
Read the recipes and the reviews. I followed the suggestions from Kimberly H.from Garland, Texas and was very happy with the results. A recipe worth making again!
Jan W. from Blytheville, AR
07/16/09
Rated:
Very Good for a weeknight meal
We enjoyed this very much, it was just the ticket for a middle of the week night dish....did make it just a little spicier.......
Barbara D. from ,
05/31/09
Rated:
Yum Yum
Would make this again
Kathleen S. from FAYETTEVILLE, AR
05/29/09
Rated:
New Favorite for the Kids!
This turned out amazing. The kids loved it and have asked me to make it again this week! We like things a bit spicier than the original recipe so tonight I will make it with medium heat enchilada sauce instead of mild.
a b. from Canton, MI
04/29/09
Rated:
Surprising Good!
The whole family liked this! I was surprised how well it turned out. I used 8 oz. vegetarian beef for chicken and more green chiles. All the flavors blended mildly and smooth.