Mama's Chicken Enchilada Casserole
photo by Nif_H
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
12-15
ingredients
- 2 (10 3/4 ounce) cans cream of chicken soup
- 2 (4 1/2 ounce) cans diced green chilies
- 1 onion, chopped
- 10 ounces cheddar cheese, grated
- 12 corn tortillas
- 4 -5 chicken breasts, boiled and torn in pieces
- 1 (12 ounce) can milnot original evaporated milk
directions
- Heat soup, Milnot, and chiles in medium saucepan over medium-low heat, stirring occasionally, until heated through.
- While heating soup mixture, tear each tortilla into quarters.
- In 13" x 9" casserole dish, layer tortillas, chicken, soup mixture, and cheese until all are used.
- Bake at 350 degrees for approximately 45 minutes or until hot and bubbly.
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Reviews
-
The flavours of this casserole are great! The chilies are the perfect accent to the creamy sauce. I did things slightly different however. I cooked the chicken in a pan instead of boiling it. There weren't any instructions for the onions so I just sauteed them in the same pan and then added the sauce ingredients to that to get up the little bits in the pan. I also couldn't find corn tortillas so I used 8 large flour tortillas. My husband especially liked this! Made for my adopted chef for PAC 2011. Thanks Sammy Mae! :)
RECIPE SUBMITTED BY
<p>I couldn't cook when I married my husband, but I am trying to learn now for his sake. He thinks I'm doing a great job--he's so sweet. :) RecipeZaar has been a huge help! I haven't posted many recipes since most of the ones I've made I found here. I have just graduated with a B.S. in mechanical engineering, and now I hope to have a lot more time to experiment in the kitchen.</p>