Corn Tortillas
4-5 chicken breasts cooked and shredded
Cheddar cheese
1 Large can of Las Palmas green enchilada sauce
Boil the chicken until done, and then shred. In a 13 x 9 pan spread a little bit of the enchilada sauce, just enough to coat the bottom. Layer corn torillas on top of the sauce (I rip the shells into 1/2's before I layer them). Once you have a full layer add a layer of chicken. Then add a layer of sauce. Then add a layer of cheese. Then repeat all over again with more tortillas, chicken, sauce and cheese until the pan is full and you've used all your chicken and sauce. Make sure the top layer has some sauce on it and cheese on top of that. Preheat the oven to 350 degrees and cook until the cheese on top is all bubbly. Serve with sour cream.
so roughly how long do you cook this for so I know at least an estimate of a starting place.
ReplyDeletethanks!
I put it in on 350 and then check it about half an hour in. If its not done yet then I just come back and check every 10 minutes or so after that. If I remember correctly though its normally only in the oven for about 45 or so, once the top layer of cheese gets more of a "cheese left out for too long" dull look... you know you've gone too long. (However its still edible even if that happens) Aim for when it is bubbly and golden brown. Hope this helps!
ReplyDelete