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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole is from Mary Jo Gebhardt's Famous Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
1-8oz can tomato sauce
1 tsp. ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper

2 cup salsa
2 chicken breasts - cooked & diced
2 cans chicken broth
1/2 tsp. canola oil
1/4 cup chopped onion
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 small can mushroom stems - drained
2 tbsp. diced green chilies
3 flour tortillas
3/4 cup grated cheddar cheese
3/4 cup grated parmesan cheese
3/4 cup grated mozzarella cheese
Directions:
Directions:
Mix sauce ingredients and set aside. Cook chicken breasts in broth and simmer 20 min. or until chicken is done. Remove chicken from broth and dice. In skillet, heat oil and saute' onion until tender. Toss chicken with onion. Sprinkle with cumin and chili powder. Toss with mushrooms and green chilies. Combine cheeses. Grease 9 in round cake pan. Cover the bottom of pan with mixture and 1/3 of cheeses. Top with second tortilla, some enchilada sauce, remaining salsa, chicken and 1/3 more cheese. Top with final tortilla, enchilada sauce, and remaining cheese.
Preparation Time:
Preparation Time:
Bake at 350 degrees for 40-45 minutes.

 

 

 

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