Sunday, October 25, 2009

Chicken Enchilada Casserole

I don't have a picture of this casserole (yet), but it's sooooo delicious! Amanda made this for us while I was recovering from my back surgery and I wasn't thinking about taking a picture then. We made some Zatarain's Red Beans & Rice for a side dish to go with it.

From the Kitchen of: Amanda E.

Servings: 8 People

Heat oven to 360

What you will need:
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Hormel chili - No beans
8oz of salsa
1/2 cup of milk
4-6 corn tortillas
1 package of boneless skinless chicken breasts
shredded Colby jack cheese (or your choice of cheese)

9X13 baking dish
mixing bowl
mixing spoon

• Fry up the chicken breasts in a skillet and then tear or cut into bite size pieces

• Break up 2-3 corn tortillas into bite size pieces and make a layer along the bottom of the 9x13 baking dish

• Mix the soups, the chili, the salsa, and the milk in the mixing bowl

• Put a layer of chicken over the layer of corn tortillas

• Pour half of the soup mixture over the layer of chicken

• Put a layer of shredded cheese over the layer of soup

• Repeat all four layers again

Bake in oven until cheese is melted and sides are bubbling

No comments: