A wonderful Spanish influenced casserole. A good choice when prep time is short and a flavorful dish is desired.
1 lg bag of corn chips (for less salt, may substitute a dozen corn tortillas)
2-8 oz cans of enchilada sauce
2 C of equal amounts of Monterey Jack and Cheddar cheese
1/2 lb frozen vegetarian chicken roll, sliced and shredded
4 cherry tomatoes
3 sprigs of parsley
Cut through the tomatoes until reaching the stem, separate the tomato but do not pull apart. Use parsley sprigs as the “leaves” for the tomatoes.
Put a thin layer of enchilada sauce into the bottom of a 2 quart casserole. If using tortillas, dip first into hot oil or put on a medium skillet to warm. If using corn chips, layer onto the sauce in casserole, followed by a layer of cheese mixture and a layer of chicken. Use this method if using tortillas as well. Repeat layers until the casserole is filled. Bake in oven at 350° for 45 minutes. Garnish with tomatoes.
Submitted by Foxine Peck
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Read more at the source: Mexican Casserole
Article excerpt posted on en.intercer.net from Vegetarian recipes.