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Stacked Enchilada Verde Casserole

H-E-B Showtime, December 2011

Family-friendly

Rating

Quick and easy

Rating

Prep Time:

20 minutes

Cook Time:

35 minutes

Makes:

6 servings

Ingredients

12 to 14  six-inch corn tortillas

12 to 16  oz.  cooked chicken or pork, preferably shredded, pulled or chopped

1  jar  Cookwell Hatch Verde Tortilla Soup

2  c. (8 oz.)  H-E-B Shredded Jack or Mexican Blend Cheese

1  c.  sour cream, optional

1  carton  H-E-B Pico de Gallo, optional

Instructions


Heat oven to 375°F. Spray a 9 x 13-inch baking dish with non-stick spray.

Cut or tear tortillas into bite-size pieces. Layer one-half of tortillas over bottom of baking dish. Arrange half of meat and spoon half of soup over tortillas; top with half of cheese.

Layer remaining ingredients in the same order, ending with cheese.

Cover dish tightly with foil and bake 30 minutes; discard foil and bake 5 more minutes or until cheese melts and casserole is hot in the center. If desired, serve casserole with sour cream and pico de gallo.
Nutritional Information
No Nutritional Information Available
Source:
H-E-B Showtime, December 2011

Overall Rating
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