Green Chile Enchilada Casserole

with a refried beans on the side…

Green Chile Enchilada Casserole

1 each: large diced onion and bell pepper
1 Tbsp butter (I use olive oil)
1/2 lb peeled shrimp or cubed chicken
1/2 pkg Enchilada sauce mix or Taco seasoning
1/4 cup milk
1 (10 oz) can Green Chile Enchilada Sauce (such as Old El Paso brand)
8 oz sour cream
1 (8 oz) pkg shredded Mexican four-cheese mix
12 (6") corn tortillas

In a saucepan saute onion and bell pepper in butter. Add shrimp or chicken to pan; cook over low to med heat. Add seasoning mix. Stir in milk. Cook until meat is cooked through, 5-10 minutes.

In a separate bowl, mix enchilada sauce and sour cream.

Grease 8x8 inch baking dish and place 4 tortillas on the bottom. Spoon half the meat mixture on tortillas. Spoon 1/3 of the sour cream mixture and 1/3 of the cheese over the meat. Repeat layers, starting with tortillas, meat mix, then sour cream mixture. The third and final layer will consist of tortillas, sour cream mix and cheese.

Bake at 350 degrees 15 minutes or until bubbly and lightly browned.

Makes 4-6 servings