Tuesday, June 15, 2010

Chicken Enchilada Casserole

Posted by Lori:
We've posted a few other chicken enchilada recipes and another recipe for a good chicken enchilada sauce, but in my opinion, you can never have enough Mexican food recipes. It's definitely my families' favorite food to eat, whether eating at a restaurant or making our own dish at home.

Chicken Enchilada Casserole
6 boneless chicken breasts, cooked and diced or shredded
2 cans cream of chicken soup
1 cup sour cream
1 - 7 ounce can chopped green chile's
1 teaspoon cumin
1 teaspoon salt
Grated cheddar cheese
20 - 24 corn tortillas
Vegetable oil
1 can evaporated milk

In large bowl combine chicken, both cans of soup, sour cream green chilies, cumin, and salt. In small fry pan, heat vegetable oil over medium-high heat. Dip corn tortillas in hot oil to soften them and place on paper towel layers to drain excess oil.

Put two spoonfuls of chicken mixture on each corn tortilla, along with some grated cheddar cheese. Roll enchiladas and place seam side down in 9 x 13 inch casserole dish. Place 10 or 12 in bottom of dish.

Spoon some of the chicken mixture over the rolled enchilada layer.
Top with cheddar cheese.

Add another layer of rolled enchiladas, also placed seam side down. Pour almost the entire can of evaporated milk over the enchiladas. Top with more cheddar cheese. Bake at 350 degrees for 30 - 40 minutes.
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Wa Wa Waughs said...

I haven't made those in a while...u r making me hungry!

Erin said...

These look delicious! I can't wait to try them!


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