This recipe is easy and very affordable. You just need a few ingredients.
You will need the following ingredients:
shredded cooked chicken
a lot of cheese
for the sauce:
Large can Old El Paso Enchilada sauce
Knorr (Chicken flavor)
chicken stock (save about 1 cup when you boil your chicken)
That's it, now let's get cooking..............
I thicken up the sauce a little. So, first in a large hot pan add a little bit of oil. Then add
1 tablespoon of flour. Then just stir it around for about 2 or 3 minutes and let the flour cook a little. When it turns a nice light brown you're ready to move on to the next step.
Open up your can of enchilada sauce and slowly pour it in as you wisk it around a little. Your sauce will be very thick at this point. Continue to wisk the sauce taking out any little lumps of flour. Next, add your chicken stock until you get it to a workable consistency. Add about 1 Teaspoon of Knorr to your sauce. Your sauce should look like a thinned out gravy. But red.
Set the sauce aside. It might thicken up a little as it rests but you can continue to add chicken stock to thin it out.
Add 1 TBSN of oil to a small hot pan. Over medium heat warm up your corn tortillas flipping them over once.
Line a large plate with paper towels. And place your tortillas on the plate dapping off any excess oil.
For this demonstration I used a 8x8 baking dish. So For this pan you need to warm 12 tortillas.
For a larger 9x12 dish you will need 18.
Now that you have your sauce and soft warm tortillas you are ready to assemble your casserole. Dip each tortilla in the sauce and line them up in your baking dish.
Add a layer of chicken.
Add a layer of cheese.
Dip four more tortillas and repeat the layers.
Tortillas, Chicken and Cheese.....
Their faces say it all!!! Buen Provecho!
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