Chicken Cassorole



3 cups shredded Colby-Montery Jack cheese blend(12oz)       1 can encillada sauce(10 oz)

1 can (4.5 oz) chopped green chilies undrained                         4 medium greeen onions sliced (1/4 cup)

3/4 cup sour cream                                                                     1 cup shredded Lettuce

8 flour torillas;8 inch                                                                    1 medium tomato chopped (3/4 cup)

1 can refried beans                                                                     2 cups diced cooked chicken



Heat oven to 350 degrees. Spray 13x9 inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chillies and sour cream.

Layer 3 torillas in baking dish, overlapping as necessary and placing slightly up sides of dish. spread about half of the beans over the tortillas. top with half of the chicken mixture and half of the enchillada sauce. layer witth 3 more torillas and remaing beans and chicken mixture. place remaing 2 tortillas over chicken and beans. pour remaining enchillada sauce over the top. sprinkle with remaining cheese.

Cover with foil. bake 45-55 minutes or until bubbly and thoroughly heated. let stand 5 to 10 minutes before cutting. garnish with onions, lettuce and tomato


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