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Tasty Enchilada Casserole

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Ingredients
  Canned pineapple chunks in syrup/Canned pineapple chunks in juice 20 Ounce (1 can)
  Diced cooked chicken 2 Cup (32 tbs)
  Cottage cheese 2 Cup (32 tbs)
  Diced green chilies 1⁄4 Cup (4 tbs)
  Diced green onion 1⁄4 Cup (4 tbs)
  Ground cumin 1⁄2 Teaspoon
  Canned enchilada sauce 20 Ounce (2 cans, 10 oz. each)
  Corn tortillas 8
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Sour cream 4 Tablespoon
Directions

Drain pineapple, reserve 1/4 cup syrup.
Combine chicken, cottage cheese, chilies, green onion and cumin.
Warm enchilada sauce with pineapple and reserved syrup.
Dip tortillas in sauce.
Spoon chicken mixture in centers.
Roll; place seam-side down in 3-quart shallow casserole dish.
Top with remaining enchilada sauce.
Bake, covered, in 350°F oven 20 to 25 minutes.
Sprinkle with cheese.
Bake until cheese melts.
Let stand 10 minutes.
Serve with sour cream

Recipe Summary

Cuisine: 
Mexican
Method: 
Baked
Ingredient: 
Cheese
Cook Time: 
25 Minutes

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