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Solar Chicken Enchilada Casserole

Another solar cooked Chicken Enchilada Casserole. Yummy. I make this in my 5 quart Granite Ware roasting pan, baked in my solar funnel cooker.

 

First, cook and shred 3-4 chicken breasts. This takes about 2 hours in the solar oven.

 

Combine the shredded chicken with 2 cups of chopped celery, 1 can of corn and 1 small can of sliced olives. Add two 24 oz. cans of enchilada sauce and any extra seasonings. Mix well.

 

Open a third can of enchilada sauce and use a little to coat the bottom of the pan. Place corn tortillas in the pan so that the bottom and a little of the sides of the pan are covered. Add half of the mixture and level it out.

 

Add another layer of tortillas and the remaining mixture, and then cover with grated cheese. Pour the remaining enchilada sauce over the cheese and sprinkle some sliced olives on the top. Bake in the solar oven for 2-3 hours or until done.

 

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Taken on December 10, 2010