Easy Enchilada Casserole
Source of Recipe
My kitchen
Recipe Introduction
Note: The size of your dish will determine the thickness of the casserole and how many layers you get. You may not use all the tortillas. It also takes longer for a thick casserole to heat through. Occasionally the tortillas seem to be especially dry, if it starts looking dry pour a little milk or chicken broth on it while baking. My sister likes to add sautéed onions to the meat mixture. We've also used turkey instead of chicken with good results. My 17 year old son will actually come home from school and make this for everyone’s supper!
List of Ingredients
One can Cream of Chicken Soup
One can Cream of Celery Soup
1/4 c of chopped green chili (I freeze green chili each fall) or one 4 oz. can of diced green chili with juice
1/4 teaspoon of garlic powder or one clove garlic, minced
Two cups of shredded or chopped cooked chicken
Salt and pepper to taste
8 oz. of shredded sharp cheddar cheese or cheddar/jack cheese
One dozen corn tortillas (more or less)
Sour cream
Recipe
Combine first six ingredients in a sauce pan and heat to blend flavors. Then in a casserole dish start with a thin layer of meat mixture, a layer of tortillas, then meat mixture, sprinkle with cheese-keep layering until you end with cheese as the last layer. Bake at 350 until bubbly and cheese is melted, about 30 minutes. Let sit for about 10 minutes before serving with a dollop of sour cream.
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