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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from Warnecke 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!

Contributor:  
Contributor:  
Janet Allen nee Nelms

Category:
Category:

Ingredients:  
Ingredients:  
1 T. vegetable oil
2 cloves garlic, chopped
1 large finely chopped onion
1 16 oz. can diced tomatoes
1 tsp. oregano
1/2 tsp. cumin
1/4 tsp. tobasco sauce
1 10 oz. can enchilada sauce
6 flour tortillas cut into thirds
3 c. cooked cut up chicken
1 1/2 c. each shredded Jack & cheddar cheeses

Directions:
Directions:
Heat oil in heavy skillet. Add onion & garlic. Saute 5 minutes. Add tomatoes, enchilada sauce,
oregano,cumin & tobasco sauce. Simmer 30 minutes uncovered. Add tortilla strips to sauce & let sit
5 minutes to soften. Move tortilla strips w/tongs to baking dish. Top with chicken & sauce. Sprinkle cheeses over sauce. Bake 20 minutes in 350 oven.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1/2 hour + bake time
Personal Notes:
Personal Notes:
Daughter Janine Clodfelter mixes up this delight for the whole family whenever she wants a hearty main dish for us. Delightful & tasty!

 

 

 

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