2020 December Board Book

2

green onions, sliced

lime wedges, for serving Real California sour cream, for serving Preheat oven to 350 F. To make cooking sauce: In bowl, whisk eggs, salt, half-and-half and sour cream; set aside. Spray casserole dish with vegetable oil. To make casserole: Assemble first layer by spreading 6 tablespoons enchilada sauce on bottom of casserole dish. Top with four tortillas, overlapping them. Cover tortillas with 6 tablespoons enchilada sauce. Assemble second layer by tossing chicken with enchilada seasoning. Mix with 3 cups shredded cheese. Layer half chicken-cheese mixture over tortillas. Assemble third layer by seasoning pinto beans with cumin and garlic powder. Spread beans over cheese-chicken layer. Assemble fourth layer by overlapping four tortillas then cover with 6-8 tablespoons enchilada sauce. Cover with corn, olives and chiles. Top with remaining cheese-chicken mixture. Assemble final layer by covering filling with remaining tortillas, overlapped, then spread remaining enchilada sauce over them. Pour cooking sauce over casserole. Top with remaining shredded cheese. Let rest at least 30 minutes. Bake 50-60 minutes, or until bubbling. Remove and rest 10 minutes before cutting. Sprinkle with cilantro and green onions. Serve with lime wedges and sour cream.

#15484 Source Real California Milk