Shawna’s Enchilada Casserole

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The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

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This is a third-party recipe, but I got it from Shawna… hence the title.  This is what she brings to most potlucks, and there are never any left-overs.  Click the image below to view the Pampered Chef recipe.

Here is another recipe:

1. Prepare the sauce in a large pot
   • 3 C tomato sauce
   • 2 C chicken broth
   • 2 chipotle peppers
   • 4 cloves of garlic
   • 1 TBL Thunder Powder
   • 2 tsp ground cumin
   • 1/2 tsp salt
2. Bring to a boil, then reduce to simmer
3. In a hot skillet, add
   • 1 TBL vegetable or canola oil
   • 1 LB chicken thighs
   • Saute for about 7 minutes
4. Set chicken aside, then add
   • 1.5 C diced onion
   • 2 TBL butter
   • Cook 5 minutes over medium heat
   • then add 2 tsp minced garlic
   • 1 tsp dried oregano
5. Put chicken back into the skillet
6. Add 1/4 C of your sauce into the skillet and toss to coatIN A SQUARE or RECTANGULAR GLASS BAKING CASSEROLE DISH
7. Put in 1/2 C of your sauce
8. Cut 6 corn tortillas in half and dip each one into the sauce and place the flat edge of the cut tortilla against the side of the square baking dish, covering the bottom of the pan
9. Add half of your chicken mixture
10. Sprinkle with 1 C queso fresco or queso blanco cheese
11. Add another layer of tortillas, then chicken, then cheese
12. Add the last layer of tortillas and cover with the remaining sauce and a mixture of 1/2 C queso fresco and mozzarella cheese
13. Cover and bake at 350º for 30 minutes
14. Uncover and bake for another 10 minutes
15. Let rest 10 minutes before cutting into servings