"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from My Grandma's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Schmidt
Added: Wednesday, July 4, 2007


4 Boneless Chicken Breasts
10 - 15 Corn Tortillas
1 large can Red Enchilada Sauce
1 c Onion (finely chopped)
c Onion (coarsely chopped)
2 c Cheddar Cheese
2 c Monterey Jack Cheese
Salt to taste
2 Bay Leaves
All Season Seasoning Salt to taste

Fill a heavy pot with water
Add chicken breasts
Let it get hot then add salt, seasoning salt, bay leaves and coarsely chopped onion
Boil chicken until it falls apart
Separate chicken into small pieces
Wrap tortillas in a paper towel and warm in microwave for 30 seconds
Overlay tortillas on the bottom of a 9 x13 inch pan
Place pieces of chicken on top of the tortillas
Place onions on top of chicken
Sprinkle half the cheese on top
Pour enchilada sauce on top of cheese
Sprinkle remaining cheese on top
Bake at 350 for 20 minutes

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
What a great spin on your classic enchiladas, same great taste but less work.




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