Receta Chicken Enchilada Casserole, Repeat of an Old Favorite.
Usually when I ask Roy what he wants for a weekend dinner, he will tell me to make "Whatever, anything you make is good." Nice compliment really, since my book of recipes is growing so full, I need to start a new binder. One day though, he specifically asked for "Chicken Enchilada Casserole", and this is one I haven't made in a long while. It's one of those casseroles which is easy, but you have to be in the mood for it; he was in the mood.
I saw this recipe on a forum and it was basically off the back of a soup can; I revamped it for our tastes. When I make it now, I have to make two, one for hubby, and one for his mom; my recipe is for one, but you can easily double it up.
Chicken Enchilada Casserole
Ingredients:
2 boneless, skinless chicken breasts; cooked and chopped.
- 3 Tbsp. chili powder (New Mexico preferred)
- 1 (10 ½ oz.) can cream of chicken soup
- 1 (10 ½ oz.) can refried beans
- 1 (15 ½ oz.) jar chunky salsa, medium heat
- 1 (8 oz.) container sour cream
- 2 cups shredded Mexican cheese mix (divide into 1 ½ cups + ½ cup set aside)
- 1 (10 count) package 10 inch corn tortillas
Preparation:
Preheat oven to 350F; spray inside of 2-quart baking dish with nonstick cooking spray.
In a large bowl, mix together well the first seven ingredients, except the ½ cup of cheese that was set aside.
Place 4 tortillas in dish, making sure to cover bottom and sides. Spread half the mixture onto the tortillas. Cover with 3 tortillas; spread remaining half of mixture. Cover with remaining 3 tortillas; spread out half cup of cheese.
Bake for 45-50 minutes; until top is browned and mixture is bubbling. Remove from oven and let set for 15 minutes before serving.
Makes 6 servings.
As you can see, a round or oval casserole dish will work for this recipe.
Mary Cokenour