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Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Francis McCarthy
Added: Sunday, May 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken, cooked and boned
1 onion, chopped
1 green bell pepper, chopped
1 can cream of mushroom soup
1 10 oz. can mild enchilada sauce
1 small can chopped green chilies
10 corn tortillas
Cheddar Cheese, Monterey Jack Cheese

Directions:
Directions:
Saute the onion and bell pepper in oil, add the green chilies, soup,
sauce, and then the chicken. Simmer for 20 minutes. Layer the
tortillas in the pan (dip them in the sauce mix first). Put chicken
mix on top of the tortillas, add cheese, add an additional layer of
tortillas, chicken mix and more cheese. Heat until it bubbles -
350 . Usually about 30 minutes. Let it sit for about 10 minutes
before you serve.

Number Of Servings:
Number Of Servings:
1 for me....8 for everyone else
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
My mother in-law used to make one dish for me and my
brother-in-law and one for everyone else. However, I have
cut back now and try to eat just one helping. You can do one
layer in a large flat glass pan, or make a "deep dish"
casserole in a smaller, deeper pan....I prefer the "deep dish"
double layer casserole.

 

 

 

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