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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from Our Family 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:  
1 lg. whole chicken or cut up fryer
3 celery stalks
1 onion
Meat tenderizer
Black pepper
2 packages dry enchilada mix
2 30oz cans mild “Old El Paso” enchilada sauce
18 corn tortillas
4 cups shredded Colby-Jack cheese

Directions:
Directions:
In a stock pot, place chicken, sprinkle with meat tenderizer and black pepper, chop celery and onion in large pieces and add to pot. Cover chicken with water, bring to a boil and simmer on medium-low for 1-2 hours or until chicken is falling off bone. De-bone chicken.
In bowl, de-bone chicken and add dry enchilada mix, approx. 2 cups enchilada sauce and 1 cup of chicken broth from pot. Mix together, should be very moist.
In a large deep casserole dish or foil pan, pour ˝ cup of enchilada sauce in bottom of pan. Coat tortillas in sauce, cover bottom of dish/pan with tortillas (overlapping slightly), cover bottom of pan with chicken mixture, spread shredded cheese (as desired), pour small amount of sauce on top of cheese. Repeat with second layer. Lastly, cover top of second layer with coated tortillas, pour additional sauce and sprinkle more cheese. Pre-heat oven to 375°. Bake for 1-1 ˝ hours or until bubbling and cheese is melted and beginning to brown.

 

 

 

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