Chicken Casserole: Enchilada Casserole

posted by Skip 11-11-101 2:13 PM

Enchilada Cassarole

A dozen corn tortillas
2 small cans of chopped green chile
1 Onion
1 (10 3/4 oz) can cream of chicken soup
1/2 can of milk
dollop of sour cream
2 cups grated cheese
left over chicken, if you have some
1 t Cumin
1 T Oregano
black pepper

Spray both sides of the corn tortillas and put in the oven on high until stiff. Allow to cool enough so you can handle them.

Mix together the green chile, soup, milk, sour cream, cumin, oregano, cumin, black pepper, chicken and grated cheese.(Save a scant handful of cheese)

NOTE: Generally the soup is salty enough but you can taste to see if it needs a little additional.

Additional NOTE: I've made this without adding extra chicken and it's still good.

One More NOTE: You can make this low fat by using low fat or even non fat sour cream, low fat soup and low fat cheese.

Tear up the tortillas. Put a layer on the bottom of a round cassarole dish (can spray or oil the bottom if you like). Layer on the filling, add more tortillas, more filling, more tortillas etc. Finish with about half of the top covered with tortillas, cover with cheese and put in the oven at 350 for about half an hour to 45 minutes.

1/2 lb ground beef, browned. Drain off most of the grease. Add 1 t cumin, 1 T organo and 2 T flour and cook briefly and set aside to cool a little.
1 can Old El Paso red enchilada sauce
1 can green chile
1/2 Can of beef bouillion (or equivalent in Knorr mixed with water)
grated cheese.

Mix the beef, enchilada sauce, green chile, beef bullion (can use half bouillion-half beer too).

Layer tortillas, beef/sauce and then cheese; keep this up until you finish. End with half the top covered with tortillas, sprinkle cheese over and bake in oven uncovered for 30 - 45 minutes.

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