Chicken Enchillada Casserole
Featured Pinch Tips Video
- 2 can(s)
- cream of mushroom soup
- 8 oz
- green chiles, mild
- corn tortillas
- 1 lb
- shredded jack and cheddar cheese
- 4-5 c
- shredded chicken (or a whole chicken, shredded)
- 30 oz
- refried beans
- 8 oz
- shredded cheddar cheese
- hot sauce, salsa, or taco bell mild sauce, your choice
- bag of tortilla chips
SUPER EASY BEAN DIP
1slice the tortillas
2mix the cream of mushroom soup, one can of water, and the green chile.
3spread some soup mixture in the bottom of a 9X13 pan, and layer in the following order:
5bake at 375 for 45 minutes to an hour
6to make the bean dip: just layer 1/2 the can of refried beans and then hot sauce, salsa, or, we like to use taco bell's mild sauce. then add shredded cheese and do it again. I microwave this for about 5 minutes. then serve with tortilla chips.
7sometimes i'll make rice to go along with it as well, depending on how i feel that night.