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
- In a mixing bowl, combine sour cream, salsa verde and milk; stir.
- In casserole dish, spread a small amount of sour cream mixture on the bottom.
- Cut tortillas in half. Layer 6 pieces on the bottom, cut sides along the edges to cover.
- Spread half the chicken over tortillas, then half the avocados.
- Spoon half the sauce over this, then cover with half the cheese.
- Layer other six tortilla halves, the remaining chicken, avocado, sauce, and cheese.
- Cover with plastic wrap, then foil, and freeze.
To bake
- Thaw in refrigerator two days.
- Heat oven to 375.
- Remove foil and plastic wrap.
- Bake for 60-75 minutes or until cheese is melted and bubbly.
( thepinningmama.com )
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JMag Guthrie - 2016-04-23
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