P. Mayelle's Recipe

Chicken Enchiladda Casserole

Category: Mexican

Prep Time: 15 min.
Start to Finish: 1 hr
4 servings (1 1/2 cup each)
Ingredients:

-2 cups cut-up cooked chicken (or pork)
-1 tsp sugar
-1/2 cup chunky salsa
-1 can (19 oz) mild enchilada sauce (or velvetta queso for sauce)
-1 can (11 oz) whole kernel corn, drained
-2 cups coarsely broken tortilla chips
-4 medium green onions, sliced (1/4 cup)
-1 medium tomato, chopped (3/4 cup)
-1 cup shredded Cheddar-Jack with jalapeno peppers cheese blend (4 oz)
-1 can (16 oz) spicy chili beans, undrained.

Directions:

1. Heat oven to 350 F.
2. In medium bowl, mix chicken, sugar, salsa, beans, enchilada (or queso) sauce and corn.
3. Place tortilla chips in ungreased 8-inch square (2 quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato, and cheese.
4. Bake 35-45 min. or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.

*top with sour cream sauce is desired.

High Altitude: NO CHANGE.
Per Serving: 550 calories; 25 g total fat; 1490 mg sodium; 3 g dietary fiber