Carole's Enchilada Bake ****
1 cdiced sweet onion
1poblano peppers, seeded and diced or jalapeno if preferred
1 Tbspvegetable oil
2 cloveminced garlic
1 can(s)cream of chicken soup
1 can(s)rotel diced tomatoes with green chilies
1/2 csour cream
1 1/2 Tbsptaco seasoning mix
106-inch corn tortillas, cut to fit chosen baking dish
3 cshredded cooked chicken
4 ccheddar/jack cheese, shredded
1head romaine lettuce, thinly shredded
How to Make Carole's Enchilada Bake ****
- Preheat oven to 350°.
- 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.
- 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.
- Bake at 350° for 40 to 45 minutes or until bubbly and golden.
Remove from oven let stand 15 minutes before serving.