Taste of Home Copycat Restaurant Favorites: Restaurant Faves Made Easy at Home: Restaurant Faves Made Easy at Home by Taste of Home

Author:Taste of Home [Taste of Home]
Language: eng
Format: epub
Tags: cooking, Individual Chefs & Restaurants, Cookbook, Copycat Recipes, Recipe Clones, Fakeaways
ISBN: 9781617658617
Google: lpKLDwAAQBAJ
Goodreads: 44149981
Publisher: Reader's Digest/Taste of Home
Published: 2019-11-04T23:00:00+00:00

INSPIRED BY:

THE CHEESECAKE FACTORY’S

CHICKEN ENCHILADAS

ZIPPY CHICKEN ENCHILADAS

Leftover chicken gets a flavorful upgrade in this rich and creamy casserole. It’s a nice change of pace from beef enchiladas.

—Julie Moutray, Wichita, KS

PREP: 15 min. • BAKE: 35 min. • MAKES: 10 servings 1 can (16 oz.) refried beans

10 flour tortillas (8 in.), warmed

1 can (10¾ oz.) condensed cream of chicken soup, undiluted 1 cup sour cream

3 to 4 cups cubed cooked chicken

3 cups shredded cheddar cheese, divided

1 can (15 oz.) enchilada sauce

¼ cup sliced green onions

¼ cup sliced ripe olives

Shredded lettuce, optional

1. Spread about 2 Tbsp. of beans on each tortilla. Combine soup and sour cream; stir in the chicken. Spoon ⅓ to ½ cup down the center of each tortilla; top with 1 Tbsp.

cheese.

2. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.

3. Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.

FREEZE OPTION: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat

oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

1 SERVING: 487 cal., 23g fat (12g sat. fat), 95mg chol., 1001mg sod., 39g carb. (3g sugars, 4g fiber), 29g pro.

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