|
Quick and delicious! Enchilada Pie! Prepare ahead and heat
Ingredients
2 whole chicken breasts
salt & pepper
1 can cream of chicken and mushroom soup
1/2 cup cream
1/2 cup chicken broth
1/2 large diced onion
1/4 cup sliced black olives
1/2 cup BBCC SALSA PICANTE or
1/4 cup chopped jalapeno peppers (optional)
200g BBCC CORNCHIPS
250g shredded cheese
optional garnishes: BBCC SALSA, sour cream, coriander
Procedure
Poach chicken breasts and reserve 1/2 cup of broth. Cut chicken into medium strips,
season with salt and pepper. Combine soup, cream, broth, onion, SALSA, olives
and peppers. Butter a baking dish. Layer 1/3 BBCC CORNCHIPS, 1/2 the chicken,
1/3 sauce, 1/3 cheese. Repeat layers. Complete last layer with remaining BBCC
CORNCHIPS, sauce and cheese. Casserole can be refrigerated up to 24 hours. Bake
at 180 for 60 minutes. Garnish with SALSA, sour cream and coriander.
Serves 4
back to recipe index |
