California-Style Cheesy Enchilada Casserole


  • Casserole:
  • 12 corn tortillas
  • 1 ½ to 2 c prepared enchilada sauce
  • 4 c shredded Real California Mexican cheese blend or 1 cup each of shredded Real California Monterey Jack, Real California Cheddar, Real California Jalapeño Jack and crumbled Real California Cotija cheeses
  • 1 c roasted skinless chicken, cut into bite-size pieces tossed with about 2 teaspoons enchilada seasoning
  • 1 c canned pinto beans, drained well, seasoned with 1/2 teaspoon each of ground cumin and garlic powder
  • 1/3 c each canned kernel corn, sliced black olives, and mild green chilies, well drained
  • + 6 more ingredients
    • 2 T cilantro, minced mixed with 2 green onions, sliced
    • Sauce:
    • 2 eggs
    • ½ t salt
    • ½ c Real California half-and-half, milk or evaporated milk
    • ½ c Real California sour cream

View full recipe at Relish


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