Tuesday, January 24, 2012

RECIPE: Chicken Enchilada Casserole

One of my favorite go-to recipes is chicken enchilada casserole. It is easy to make, inexpensive, and it's a crowd pleaser! My mom requested that I make it for her birthday a few weeks ago and it was a big hit!


CHICKEN ENCHILADA CASSEROLE (serves 6-8)
7-9 flour tortillas
4 chicken breasts, cooked & shredded
1 can cream of mushroom soup
16 oz jar medium chunky salsa
2 c shredded mexican cheese
1 c milk
garnishes: shredded lettuce, shredded cheddar, sour cream, tomatoes, olives, etc.

Mix shredded chicken, cream of mushroom soup, and salsa together. Divide between tortillas. Roll and place seam down in a casserole dish. Top with shredded cheese. Pour milk over the whole dish. Bake at 350 degrees for 30 minutes or until cheese begins to brown. Serve with garnishes. I also served mine with refried black beans on the side.


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