Enchilada-Zagna

2 (15 oz) cans tomato sauce
1½ teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons chicken bouillon
1 teaspoon salt
1 cup sour cream
1 (12 oz) can evaporated milk
3 cups shredded cheddar cheese - divided
1 (4 oz) can diced green chilies, undrained
12 - 7" corn tortillas
3-4 cups shredded cooked chicken


Preheat oven to 350°F.
Combine tomato sauce, cumin, chili powder, garlic powder, chicken bouillon, salt and sour cream in a medium bowl.  Set aside.
Combine evaporated milk, 2 cups of the shredded cheddar, and the diced green chilies in a medium saucepan.  Cook over medium heat, stirring constantly, until the cheese has melted and the mixture is smooth.  Remove from heat.
Spread one cup of the tomato sauce mixture on the bottom of a lightly greased 9" X 13" baking dish then continue layering the ingredients as follows:

4 tortillas - Cut or tear tortillas as necessary to cover the bottom of the pan
½ of the shredded chicken
1 cup of the cheese sauce
1 cup of the tomato sauce
4 tortillas
remaining ½ of chicken
remaining cheese sauce
1 cup of tomato sauce
4 tortillas
remaining tomato sauce
remaining 1 cup of shredded cheese

     Bake, uncovered, for 40 minutes.  Cool at least 10-15 minutes before serving.

Serves 8-10

Based on a recipe from Carnation.


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