Consolidated Cooking Crave #264

Chicken Enchilada Casserole

2 cups shredded chicken, cooked
1 cup enchilada sauce, divided
8 small corn tortillas
1/2 cup sour cream or plain yogurt
1 cup shredded cheddar cheese
1 green onion, chopped (optional)

Preheat oven to 375 degrees. In a small bowl, toss chicken and 1/2 cup enchilada sauce. Spread another 1/4 cup enchilada sauce in the bottom of a greased 9x9-inch pan. Place four tortillas over enchilada sauce. (The tortillas will overlap). Spread chicken over tortillas and top with remaining tortillas. In a medium bowl, whisk remaining enchilada sauce and sour cream until combined. Pour over tortillas; top with cheese. Bake for 30 minutes or until bubbly or golden brown. Top with green onions. Other toppings like lettuce, tomatoes, or avocados can be used.

Mexican Coleslaw

8 cups shredded cabbage (1/2 large or 1 medium head green cabbage; or do half red cabbage and half green)
1 cup shredded carrot
1/4 red onion
1/2 cup cilantro, finely chopped
1/4 cup apple cider vinegar
2 Tbsps. olive oil
1 tsp. ground cumin
1 tsp. kosher salt
Fresh ground pepper

In a medium bowl, mix all ingredients together. Taste and add additional salt or pepper if needed. Service immediately. (Make ahead: slice the veggies in advance and store refrigerated. Mix together with the vinegar, olive oil, cumin, salt, and pepper directly before serving. Store leftovers refrigerated.

 HOSTED BY

hosts2

Laverne Diede
Rhonda Fitterer

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