Avocado Chicken Enchilada Casserole

INGREDIENTS (for each)

• 16 oz sour cream
• 16 oz salsa verde
• 1/2 c milk
• 6 taco-sized flour tortillas
• 3 c shredded chicken
• 2 avocados, diced
• 1 c shredded Mexican cheese
• 1 13" x 9" foil pan

PREPARATION

To Freeze

1. In a mixing bowl, combine sour cream, salsa verde and milk; stir.
2. In casserole dish, spread a small amount of sour cream mixture on the bottom.
3. Cut tortillas in half. Layer 6 pieces on the bottom, cut sides along the edges to cover.
4. Spread half the chicken over tortillas, then half the avocados.
5. Spoon half the sauce over this, then cover with half the cheese.
6. Layer other six tortilla halves, the remaining chicken, avocado, sauce, and cheese.
7. Cover with plastic wrap, then foil, and freeze.

To bake

1. Thaw in refrigerator two days.
2. Heat oven to 375.
3. Remove foil and plastic wrap.
4. Bake for 60-75 minutes or until cheese is melted and bubbly.

( thepinningmama.com )

-- JMag Guthrie - 2016-04-23