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Layers of corn tortillas, creamy cheese
sauce and moist chicken make this casserole dish hard to resist.
Enchilada-Zagna
- 2 to 3 cooked, boneless,
skinless chicken breast halves, cut into small pieces (about
3 cups) - divided use
1 (28-ounce) can or 2 (15-ounce) cans mild red enchilada
sauce
1 (8-ounce) container sour cream
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
Milk
2 cups (8 ounces) shredded cheddar cheese
1 (4-ounce) can diced green chilies, undrained
1 (12-count) package 7-inch corn tortillas
- Preheat oven to 350ºF
(175ºC). 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.
Makes 10 to 12 servings.
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.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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