enchilada casserole
This delicious casserole is a breexe to prepare. I like to make it ahead and take it out and bake when my company is expected. I assemble the night before. Lots of compliments and the left overs are delish also.
prep time
cook time
1 Hr
method
Bake
yield
8 to 10
Ingredients
- 2-3 cups shredded chicken
- 1 medium finely chopped onion
- 12 ounces mild green enchilada sauce
- 1 can drained and chopped green chilis
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon ground pepper
- 10 - corn tortillas
- 1 pound grated sharp cheddar cheese
- - sliced olives for garnish
How To Make enchilada casserole
-
Step 1Grease a 9 X 13-inch casserole dish. Mix onion, enchilada sauce, chilies,soups,milk,garlic powder,,and pepper in a bowl. Mix to combine well. Cut the tortillas into 1-inch strips.
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Step 2Spread a thin layer of soup mixture on the bottom of dish.
-
Step 3Layer half of the tortillas , half of the shredded chicken over the tortillas.Followed by half of the soup mixture..Sprinkle with half of the grated cheese
-
Step 4Repeat layers, ending with cheese on top. Cover tightly and chill in fridge overnight. Bake at 350 degrees for 45 minutes to 1 hour, or just until cheese is bubble and golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Ingredient:
Chicken
Method:
Bake
Culture:
American
Category:
Casseroles
Keyword:
#A bit of a bite
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