Mona Lisa
Gold Member
- Jan 13, 2005
- 5,112
- 36
- Detector(s) used
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- Primary Interest:
- Relic Hunting
Chicken Enchilada Casserole
1 package of flour tortillas
3 chicken breasts, boiled in water and chopped, Save the water after cooking!
1 chopped onion
2 cans of cream of chicken soup
1 16oz container of sour cream
1 quart of homecanned tomatoes.....I just use store bought
1 jar of hot ChiChi's salsa (or mild or medium if you prefer.)
8 oz of Monterey jack cheese with jalapeno peppers, shredded
8 oz mozzarella cheese, shredded
16 oz cheddar, shredded
Combine the soup and the sour cream in a bowl. Combine the tomatoes, onions, and salsa in another bowl. Combine all the cheeses in another bowl. Cut the tortillas in half.
Layer one: Dip the halved tortillas in the chicken broth and cover the bottom of a 4-quart casserole. Cover this with about 1/4 of the chicken. Then 1/4 of the soup mixture. Then 1/4 of the tomato mixture. Then 1/4 of the cheese.
Repeat this process filling your casserole dish like you would make a lasagna.
Bake at 350 degrees for about an hour.
Notes: Not authentic
, not low fat, but really good. This makes a huge amount so it's a great dish to take to a pot luck dinner. Though I never have, you could half the recipe....use a 2 quart casserole instead. That will be enough for a small family.
I've added canned chopped green chilies to it too....cuz I like it spicy!!
1 package of flour tortillas
3 chicken breasts, boiled in water and chopped, Save the water after cooking!
1 chopped onion
2 cans of cream of chicken soup
1 16oz container of sour cream
1 quart of homecanned tomatoes.....I just use store bought
1 jar of hot ChiChi's salsa (or mild or medium if you prefer.)
8 oz of Monterey jack cheese with jalapeno peppers, shredded
8 oz mozzarella cheese, shredded
16 oz cheddar, shredded
Combine the soup and the sour cream in a bowl. Combine the tomatoes, onions, and salsa in another bowl. Combine all the cheeses in another bowl. Cut the tortillas in half.
Layer one: Dip the halved tortillas in the chicken broth and cover the bottom of a 4-quart casserole. Cover this with about 1/4 of the chicken. Then 1/4 of the soup mixture. Then 1/4 of the tomato mixture. Then 1/4 of the cheese.
Repeat this process filling your casserole dish like you would make a lasagna.
Bake at 350 degrees for about an hour.
Notes: Not authentic
, not low fat, but really good. This makes a huge amount so it's a great dish to take to a pot luck dinner. Though I never have, you could half the recipe....use a 2 quart casserole instead. That will be enough for a small family.I've added canned chopped green chilies to it too....cuz I like it spicy!!
