Enchiladas Extraordinaire
A flavorful chicken filling is layered between corn tortillas in our quick and easy casserole version of a Mexican favorite.
Ingredients
- 2 tbsp (30 mL) fresh cilantro, snipped
- 4 cups (1 L) shredded cooked chicken or turkey
- 1 can (10.5 oz/284 mL) condensed cream of chicken soup
- 1 package (8 oz/250 g) shredded Mexican-style cheese blend, divided
- 1 cup (250 mL) sour cream
- 1 can (4 oz/125 g) chopped green chilies, undrained
- 1 1/8 tsp (5.5 mL) chili powder, divided
- ½ tsp (2 mL) ground cumin
- 11 (6 in./15 cm) corn tortillas
- Vegetable oil
Directions
- Preheat oven to 350°F (180°C). Snip cilantro with Professional Shears. In Classic Batter Bowl, combine cilantro, chicken, soup, 1 ½ cups of the cheese, sour cream, chilies, 1 teaspoon of the chili powder and cumin; mix well. Place 4 tortillas on bottom of Stone Square Baker, overlapping in middle. Spoon 2 cups of the chicken mixture over tortillas; spread evenly in Baker. Repeat for second layer. Top with remaining 1/2 cup cheese. Stack remaining 3 tortillas and cut into 16 thin triangles using Pizza & Crust Cutter. Sprinkle over casserole. Spray tortilla triangles with vegetable oil using Kitchen Spritzer. Sprinkle with remaining 1/8 teaspoon chili powder. Bake 30-35 minutes or until thoroughly heated.