Name: Pat's Chicken Enchilada Layer Casserole
Ingredients: 4 Skinless boneless chicken breast halves; 2 ts Onion powder; 2 ts Garlic powder; 2 ts Ground cumin; 2 ts Chili powder; 1/2 ts Oregano; 1 cn Fat-free refried beans; 12 sm Corn tortillas; 1 Envelope enchilada seasoning mix; 1 sm Can tomato sauce; 8 oz Reduced fat cheddar cheese; shredded; 1 c Water; 3/4 c Water; 8 minutes before serving.

“Flock” brings to mind all the shepherd imagery found in the Scriptures: the sheep gentle, defenseless, liable to stray, needing a shepherd, happy, peaceful under his care, pitiful when lost, scattered, etc. This is “God's flock” that was bought with a great price (Ac 20:28), that is exceedingly precious in His sight, a great trust placed into the hands of human shepherds who are to pattern after Yahweh, the Shepherd (Psm. 23), and Christ, the Archshepherd (1 Pet. 5:4). What shepherd could have the care of any part of God's flock and treat it carelessly!

R.C.H. Lenski

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Mexican	Casseroles, Low fat, Mexican, Pat’s tnt, Poultry	1	Servings

INGREDIENTS

4		Skinless boneless chicken breast halves
2	ts	Onion powder
2	ts	Garlic powder
2	ts	Ground cumin
2	ts	Chili powder
1/2	ts	Oregano
1	cn	Fat-free refried beans
12	sm	Corn tortillas
1		Envelope enchilada seasoning mix
1	sm	Can tomato sauce
8	oz	Reduced fat cheddar cheese; shredded
1	c	Water
3/4	c	Water
	8	minutes before serving.

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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