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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole is from The Church Lady Casserole Cookbook, 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:  
3 chicken breasts, cooked and shredded
1 can cream of celery soup
1 can (8oz.) tomato sauce
2 cans chopped green chilies
1/2 onion chopped
1-2 cloves garlic, crushed
1 tsp. cumin
1/2 c. fresh cilantro, chopped (optional)
crushed red pepper (optional)
corn tortillas
3 c. grated cheddar cheese
Directions:
Directions:
Saute onions and garlic until onions are soft and clear. In a large bowl, mix with chicken, soup, tomato sauce, green chilies and seasonings. Coat and 9x13 pan with Pam cooking spray. Layer pan with corn tortillas, 1/2 sauce, 1/2 grated cheese. Repeat. Bake at 350º until cheese is golden brown and casserole is bubbling, about 30 minutes.

 

 

 

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