|Layered Green Chile Enchilada Casserole|
Spray an 8x8" baking dish with cooking spray. Cut the sides off the tortillas and place 4 of them in the bottom of the pan. Top with chicken, black beans, chiles and 1/2 the cheese. Top with the other 4 tortillas. Top with 1 can of Rotel tomatoes w/green chile, drained and the rest of the cheese. Cover with tin foil.
Preheat oven to 350°F. When hot, place dish in oven and bake for 30 minutes. Remove tin foil and cook for another 5 minutes just to brown top a bit (might take a bit longer).
Serve with a salad. Garnish each serving with a dollop of sour cream and a sprinkling of minced habanero (if habs are too hot for you, use a different milder chile).
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