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Enchilada Casserole (or Dip) Recipe

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This recipe for Enchilada Casserole (or Dip) is from My Family Cookbook Project, 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:  
In a 9 x 12 pan layer the following:

First layer:
6 torn-up corn tortillas
2 cup cooked chicken or beef
Sprinkle evenly over meat - I package of Taco Bell taco seasoning
1 small can of diced green chilies
1 cup of Pace Picante sauce
1 cup grated cheese , Mexican blend
1 12 oz can of El Paso enchilada sauce

Second layer:
6 torn-up corn tortillas
1 12 oz can of El Paso enchilada sauce

Then top with:
2 cups grated SHARP cheddar cheese

Directions:
Directions:
Bake at 375 for 50 minutes or until hot. Especially good with sour cream served on top. A good make ahead dish.
Is good for several days, or could freeze.
Personal Notes:
Personal Notes:
This was first tasted as a dip, spooned onto tortilla chips.
I loved the flavors and wanted to make it for a casserole.
Very easy and quick, especially if you use the rotisserie chicken from the grocer. I was first served this at Richard and Mary Woody's home in Overland Park. Their friend Marian Cherry gave me the recipe.

 

 

 

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