Daybreak 10/20/2011: Chef Yancy's Swiss Enchilada Casserole



8 oz. can tomato sauce
Tbsp. instant minced onions
1/2 tsp. ground cumin
1/2 c. whipping cream
3/4 c. sour cream-spread on tortillas before assembling layers
8 oz. shredded jack cheese
4 oz. can diced green chilies
1 1/2 c. cooked, chopped chicken
8 corn tortillas


In a saucepan combine first 6 ingredients. Simmer covered for 15 minutes to blend flavors. Stir in chicken and cream.

Grease a 9x12 inch pan.

Place two tortillas in the bottom, spoon half chicken mixture in bottom, spoon half chicken mixture over tortillas. Top two more tortillas and half of cheese. Repeat layers with a cheese layer.

Bake at 350 for 30 minutes

Makes 6-8 servings
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