chicken enchillada casserole
(1 RATING)
I'm not even sure who taught me how to make this. it seems to be a standard around my church. my kids LOVE it, and we almost never have leftovers
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prep time
45 Min
cook time
1 Hr
method
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yield
6-8 serving(s)
Ingredients
- 2 cans cream of mushroom soup
- 8 ounces green chiles, mild
- 24 - corn tortillas
- 1 pound shredded jack and cheddar cheese
- 4-5 cups shredded chicken (or a whole chicken, shredded)
- SUPER EASY BEAN DIP
- 30 ounces refried beans
- 8 ounces shredded cheddar cheese
- - hot sauce, salsa, or taco bell mild sauce, your choice
- 1 - bag of tortilla chips
How To Make chicken enchillada casserole
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Step 1slice the tortillas
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Step 2mix the cream of mushroom soup, one can of water, and the green chile.
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Step 3spread some soup mixture in the bottom of a 9X13 pan, and layer in the following order:
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Step 4Sliced tortillas soup chicken cheese
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Step 5bake at 375 for 45 minutes to an hour
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Step 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.
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Step 7sometimes i'll make rice to go along with it as well, depending on how i feel that night.
- 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!
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