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CHICKEN ENCHILADA CASSEROLE by Lotsofhats

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  • CHICKEN ENCHILADA CASSEROLE by Lotsofhats

    I know there are lots of variations on this recipe. This is the one I've made for my husband...and he LOVES it!

    CHICKEN ENCHILADA CASSEROLE

    4-5 chicken breasts, cooked and cut into small pieces
    12 corn tortillas
    3-4 cups shredded Cheddar cheese (or the Mexican mix if you can find it)
    1 can cream of mushroom soup
    2 cans cream of chicken soup
    2 chicken bouillion cubes
    1 4 oz can diced green chiles
    1/2 cup oil

    In a saucepan on medium heat, mix the soups, chiles and bouillion cubes. Cook, stirring constantly, until cubes are dissolved. Set aside.

    Heat 1/2 cup of oil in a frying pan on medium heat. Place a tortilla in the oil, turning once or twice, until tortilla is soft. You are not trying to brown them...they will get tough if they're cooked too long. Place on paper towels to cool. Continue until all tortillas are cooked.

    In a 9 x 13 baking dish, place 1/2 cup of the soup mixture, spreading evenly. Then, continue in this order:
    Place 6 tortillas
    1/2 of the chicken
    1/2 of the cheese
    1/2 of the soup mixture
    Repeat. Sprinkle a little more cheese on top, if you have any left.
    Bake at 350 for 30 minutes.
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