Enchilada Casserole Recipe
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 This recipe for Enchilada Casserole, by The Odegard Family, is from The Hungry Hawk Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: The Odegard Family
Added: Thursday, May 14, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: Las Palmas Enchilada Sauce (large can)
Cream of mushroom soup
Corn tortillas
Shredded chicken
Grated cheese
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Directions: |
Directions:In a large pan warm up the enchilada sauce with the cream of mushroom soup.
1st layer - Dip warm tortillas in sauce
2nd layer - shredded chicken
3rd layer - sprinkle shredded cheese
Start over with the first layer. Put the remaining sauce over the casserole so it is moist and sprinkle with a generous amount of cheese or less if you prefer a less cheesy casserole.
If I am in a hurry I cover it in plastic wrap and microwave on high for 15 minutes.
I prefer to bake it in the oven at 350 degrees for 30 minutes. Cover it up with the non-stick foil for easy slicing prior to baking. |
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Personal
Notes: |
Personal
Notes: This is a great low budget and easy recipe for potlucks or having yummy leftovers for a couple of days. Hint: I use the rotisserie chicken from Costco to save time and money preparing the chicken. The seasoned chicken adds a wonderful flavor to the dish.
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