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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Odegard Family
Added: Thursday, May 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Las Palmas Enchilada Sauce (large can)
Cream of mushroom soup
Corn tortillas
Shredded chicken
Grated cheese

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.

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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