chicken enchillada casserole
(1 rating)
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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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(1 rating)
yield
6 -8
prep time
45 Min
cook time
1 Hr
Ingredients For chicken enchillada casserole
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2 cancream of mushroom soup
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8 ozgreen chiles, mild
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24corn tortillas
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1 lbshredded jack and cheddar cheese
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4-5 cshredded chicken (or a whole chicken, shredded)
- SUPER EASY BEAN DIP
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30 ozrefried beans
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8 ozshredded cheddar cheese
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hot sauce, salsa, or taco bell mild sauce, your choice
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1bag of tortilla chips
How To Make chicken enchillada casserole
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1slice the tortillas
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2mix the cream of mushroom soup, one can of water, and the green chile.
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3spread some soup mixture in the bottom of a 9X13 pan, and layer in the following order:
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4Sliced tortillas soup chicken cheese
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5bake at 375 for 45 minutes to an hour
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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