Chicken Enchilada Casserole
The thing I love about this casserole is that it can be made ahead of time and cooked later when you are ready.
2 large cans of green chilies
1 chicken -- roasted and boned
1 can cream of chicken soup
2 cups mexican cheese (longhorn or blended cheeses)
1 can evaporated milk
12 corn tortillas
In a casserole dish, starting with 4 tortillas (torn in chunks) and placed on the bottom, then 1/3 shredded chicken and 1/3 cheese do the same with the next layer using 1/3 again.of tortillas, chicken then cheese. Finally do a layer of tortillas. then chicken. In a small bowl...mix the soup, 3/4 canned milk and chilies and pour over the top.add remaining cheese. I like to add a little extra cheese on top to make it cover everything.
Bake at 350 (covered) for 30 to 45 minutes till cheese is melted and heated thru. Serve with sour cream and salsa if desired
The thing I love about this casserole is that it can be made ahead of time and cooked later when you are ready.
2 large cans of green chilies
1 chicken -- roasted and boned
1 can cream of chicken soup
2 cups mexican cheese (longhorn or blended cheeses)
1 can evaporated milk
12 corn tortillas
In a casserole dish, starting with 4 tortillas (torn in chunks) and placed on the bottom, then 1/3 shredded chicken and 1/3 cheese do the same with the next layer using 1/3 again.of tortillas, chicken then cheese. Finally do a layer of tortillas. then chicken. In a small bowl...mix the soup, 3/4 canned milk and chilies and pour over the top.add remaining cheese. I like to add a little extra cheese on top to make it cover everything.
Bake at 350 (covered) for 30 to 45 minutes till cheese is melted and heated thru. Serve with sour cream and salsa if desired
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