Whenever I go to a Mexican restaurant I almost always order enchiladas. At the same time it gets expensive to eat out so I'm trying to make some of my favorite dishes at home because it's cheaper and contrary to what a lot of people think - it's not hard!This is a recipe for an easy casserole version of chicken enchiladas that's on the fattening and spicy side. We tried to take a picture of it on the plate but it was too gooey for that! Yummy but very gooey!
Ingredients:
4 cups shredded cooked chicken
1 1/2 cups green enchilada sauce
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 container (8 ounces) of sour cream
1 can (4 ounces) diced mild green chiles
1/2 cup vegetable oil
12 (6-inch) corn tortillas (or you can use three large flour tortillas)
1 1/2 cups of shredded Colby-Jack cheese, divided
Preparations:
- Preheat oven to 325 degrees. Grease 13x9 inch casserole dish.
- Combine chicken, enchilada sauce, soup, sour cream and chiles in large pot. Cook on medium until the mixture is warm.
- If you use corn tortillas, heat skillet with oil and fry tortillas until their soft.
- Layer casserole dish - 3 tortillas, 1/3 of the chicken mixture and 1/2 cup of cheese.
- Repeat layer process so there are three layers with cheese on top.
- Bake casserole for 15-20 minutes or until cheese is melted and the casserole is warm all the way through.
1 comment:
This is fantastic! My 8 yo son loved it!
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