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Layered Green Chile Enchilada Casserole
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    Layered Green Chile Enchilada Casserole

  • 8 corn tortillas
  • 2 cooked chicken breasts -- in julienne strips
  • 1 4 oz can green chiles -- drained
  • 1 15 oz can black beans -- drained & rinsed
  • 2 cups Monterey jack cheese --shredded
    Garnish:
  • dollop sour cream
  • 1 habanero chile -- minced
  • 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 350F. 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).

    From: RisaG
    Risa's Food Service
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Thu, 20 Jun 2002

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