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Chicken Enchilada Casserole
2 Cans cream of chicken soup
1 can enchilada sauce
1/2 onion, chopped
3 C. chicken, cooked and cut up in pieces
1/2 C. milk
1 C. sour cream
1 4 0z. can diced green chilies
salt, pepper, garlic powder to taste
12 corn tortillas
2 C. shredded cheese
Mix together all ingredients except tortillas and cheese. Fry tortillas one at a time in oil for 30 seconds. Place layer of tortillas in bottom of baking dish (I use 13x9", pour layer of chicken mixture over tortillas, top with cheese. Repeat until gone. Top with cheese. Bake 350 degrees, 30 – 45 minutes.
Answer:
this sounds so good
Answer:
This was my mom's recipe and I'm using it next week for her 60th birthday "fiesta". I will also have "build it yourself" tacos, rice and beans. I posted this because it is really my all time favorite and glad I remembered it for her party!
Answer:
This is what I am making for dinner tonite! A favorite in our home and easy to make.
Answer:
Here's another chicken dish - Delicious! (Maybe not so good for the hips) *
Chicken Enchiladas
500 g cooked chicken
1 can enchilada sauce or 200 ml favourite Mexican sauce
1 carton cream
100g grated cheddar cheese
100 g grated mozzarella cheese
8 soft flour tortillas
1/2 chopped onion
Fill each tortilla with cooked chicken pieces, roll up and place in ovenproof dish. Cover tightly with foil.
Bake in preheated oven - 190deg C - for 15 mins.
Meanwhile, bring the sauce to the boil on stove.
Uncover enchiladas, pour over the boiling sauce, then the cream and sprinkle with cheese and onion.
Return to oven for 10 mins until cheese melts & heats through.
Serve with rice, salad and avocado slices.
Tip: I usually use a 375 g bottle sauce
Enjoy!
Gaida