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Originally Posted by amandawash  The chicken enchilada cass. is super easy. I boil three large or four small chicken breasts, shred them up and put about two or more cans of enchilada sauce (I use hot) and a can of diced green peppers in the bowl and let it soak a while. Then I layer it with corn tortillas in a casserole dish, top it with lots of cheese and bake it at 350 until it looks right (an hour maybe???) Then I top it with fresh tomatos and sliced olives and bake a few more minutes and when I serve it I top it with avacado and sour cream. Yum-O!
We should start a daily recipe thread.... |
Ummm, ummm, ummm! That sounds like "slap your mamma good!"