INGREDIENTS

INSTRUCTIONS

1. Using only one at a time for small food processors, or 2 at a time for
larger food processors, place chicken breast in food processor and grind
down into fine crumbly pieces. Remove any fat or skin that is not ground
down.
2. Spray large skillet with no-stick spray. Begin heating. Place ground
chicken in skillet. Add one cup water, onion powder, garlic powder, cumin,
chili powder and oregano. Cook until all chicken is done. Add refried
beans, mixing well with chicken. Simmer over medium heat for about 10
minutes.
3. In small sauce pan, combine enchilada seasoning mix, tomato sauce and
3/4 cup water. Cook over low heat, stirring often, until bubbly.
4. Spray 9" x 13" x 2" baking dish with no-stick spray. Spoon 1/4 cup of
prepared enchilada sauce into bottom of dish. Tear 6 corn tortillas into
pieces, place over enchilada sauce, covering bottom of dish as much as
possible. Spoon 1/4 cup of enchilada sauce over tortillas.
5. Layer 1/2 of chicken-bean mixture over tortillas. Top with 1/2 of
chedder cheese. Spoon 1/4 cup enchilada seasoning over cheese. Tear and
layer remaining 6 tortillas over cheese. Spoon on another 1/4 cup of
enchilada sauce. Layer with second half of chicken-bean mixture. Pour on
remaining enchilada sauce. Top with remaining cheese.
Bake at 350° for 30 to 35 minutes or until cheese is bubbly. Let stand 5 to
NOTES : 2 pounds of ground chicken or turkey can be used in place of
chicken breasts.
Recipe by: Pat Thornburgh
Posted to TNT Recipes Digest by "THORNBUR_P@popmail.firn.edu"
<THORNBUR_P@popmail.firn.edu> on Feb 25, 1998

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