Carole's Enchilada Bake ****

Carole Tabb

By
@NonaCarole

You can use pieces of cooked beef roast in lieu of chicken if you prefer. The flavor is amazing; feel free to adjust the seasoning to suit your tastes & ENJOY!


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Rating:

Comments:

Serves:

6 srvgs.

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 c
diced sweet onion
1
poblano peppers, seeded and diced or jalapeno if preferred
1 Tbsp
vegetable oil
2 clove
minced garlic
1 can(s)
cream of chicken soup
1 can(s)
rotel diced tomatoes with green chilies
1/2 c
sour cream
1 1/2 Tbsp
taco seasoning mix
10
6-inch corn tortillas, cut to fit chosen baking dish
3 c
shredded cooked chicken
4 c
cheddar/jack cheese, shredded
1
head romaine lettuce, thinly shredded

Directions Step-By-Step

1
Preheat oven to 350°.
2
Sauté onions & pepper in hot oil in a large skillet over medium-high heat until tender.
Add garlic and sauté.
Stir in soup and next 4 ingredients; remove from heat.
3
Spread 1 cup soup mixture in a lightly greased 13- x 9-inch baking dish.
Sprinkle with romaine.
Arrange tortillas, slightly overlapping, over soup mixture; top with chicken, Cheddar/Jack cheeses, romaine and soup mixture.
Repeat layers once.
Top with remaining tortillas, soup mixture, and cheeses.
4
Bake at 350° for 40 to 45 minutes or until bubbly and golden.
Remove from oven let stand 15 minutes before serving.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids
Hashtag: #Family Fare