1 1/2 c chopped onion
2 cloves garlic
1 1/2 tsp cumin
1 1/2 tsp chili powder
1 cup chicken broth
1 can Rotel
1 7 oz can green chiles
1 pound cooked shredded chicken
1 can black beans, rinsed and drained
1 cup milk
1 1/2 cup shredded sharp cheddar, divided
2 oz cream cheese
10 oz enchilada sauce
12 corn tortillas, quartered
crushed tortilla chips
cilantro
Preheat oven to 350.
In large skillet, heat the oil and saute the onion. Add garlic and spices and cook for one more minute. Add the chicken broth, Rotel, green chiles, beans, and chicken and stir to combine. Cook until heated through. Add the milk, 1 cup of the cheese, and cream cheese. Stir until completely melted, then add the enchilada sauce.
Layer the tortillas and chicken mixture in a 9x13 pan. Top with the remaining 1/2 cup shredded cheese and crushed tortilla chips. Bake at 350 for 30 minutes or until thoroughly heated. Let stand for 10 minutes before serving, topped with cilantro.
1 cup milk
1 1/2 cup shredded sharp cheddar, divided
2 oz cream cheese
10 oz enchilada sauce
12 corn tortillas, quartered
crushed tortilla chips
cilantro
Preheat oven to 350.
In large skillet, heat the oil and saute the onion. Add garlic and spices and cook for one more minute. Add the chicken broth, Rotel, green chiles, beans, and chicken and stir to combine. Cook until heated through. Add the milk, 1 cup of the cheese, and cream cheese. Stir until completely melted, then add the enchilada sauce.
Layer the tortillas and chicken mixture in a 9x13 pan. Top with the remaining 1/2 cup shredded cheese and crushed tortilla chips. Bake at 350 for 30 minutes or until thoroughly heated. Let stand for 10 minutes before serving, topped with cilantro.
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