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| Recipe: Chicken Enchilada Casserole | by Mirith @ 15 Apr 2008, 03:24 PM |
| Since I love cooking so much, I figured it's time I provided a weekly recipe of crap I find good. Although, keep in mind, I am in Texas and tend to sometimes eat / cook more local cuisine. Therefore, all ingredients may not be available everywhere. Chicken Enchilada Casserole 1. 2 small cans of shredded cooked chicken (if you are less lazy you can actually shred the chicken yourself. I tend to only use white meat) 2. 2 cans of Cream of Chicken Soup 3. 1 can chopped Green Chilies 4. Chopped onion 5. Corn Tortillas 6. Shredded cheddar cheese 7. Rotel (optional, this will make it spicier) 8. Sour Cream (optional) Mix chicken, soup, green chilies, green onion, and rotel (optional) in a pot while heating. Now sometimes I will substitute the onion for pico de giyo. Spray pam (cooking spray) in a pan and fry tortillas to soften. If you want it less healthy, fry them in a bit of oil. Layer bottom of baking dish with tortillas. Usually it's about 6 tortillas a layer. Top with a layer of mixture, then add a small layer of cheese. Continue layering until mixture is used up. I usually end up with about 3 layers of tortillas, 3 of mixture, and 3 of cheese. End up with mixture on top. Top with Cheddar and bake at 176C (350F)degrees until cheese is melted. I bake about 20 minutes or so. It makes alot. If you want even more, you can just add more chicken and soup. Allow to cool a bit. I will also put a bit of sour cream on my serving  |
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