hosted by Laverne Diede & Rhonda Fitterer
Chicken Enchilada Casserole
- 2 cups shredded chicken, cooked
- 1 cup enchilada sauce, divided
- 8 small corn tortillas
- 1/2 cup sour cream or plain yogurt
- 1 cup shredded cheddar cheese
- 1 green onion, chopped (optional)
Preheat oven to 375 degrees. In a small bowl, toss chicken and 1/2 cup enchilada sauce. Spread another 1/4 cup enchilada sauce in the bottom of a greased 9×9-inch pan. Place four tortillas over enchilada sauce. (The tortillas will overlap). Spread chicken over tortillas and top with remaining tortillas. In a medium bowl, whisk remaining enchilada sauce and sour cream until combined. Pour over tortillas; top with cheese. Bake for 30 minutes or until bubbly or golden brown. Top with green onions. Other toppings like lettuce, tomatoes, or avocados can be used.
Mexican Coleslaw
- 8 cups shredded cabbage (1/2 large or 1 medium head green cabbage; or do half red cabbage and half green)
- 1 cup shredded carrot
- 1/4 red onion
- 1/2 cup cilantro, finely chopped
- 1/4 cup apple cider vinegar
- 2 Tbsps. olive oil
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- Fresh ground pepper
In a medium bowl, mix all ingredients together. Taste and add additional salt or pepper if needed. Service immediately. (Make ahead: slice the veggies in advance and store refrigerated. Mix together with the vinegar, olive oil, cumin, salt, and pepper directly before serving. Store leftovers refrigerated.
