Tuesday, May 10, 2011
Chicken Enchilada Casserole
I got this recipe from one of my roomates in college! It's delicious and super easy! The only downside is that it's so quick I almost never take the time to roll out real enchiladas anymore (and my husband misses them sometimes!). Anyway, serve this with some black beans and you are good to go!
Enchilada Casserole (recipe for an 8x8 pan, double recipe fits great in a 9x13)
2 cups cooked chicken (shredded or cubed)
15 corn tortillas ripped into 1 inch pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 cups cheddar cheese (shredded)
1 cup sour cream
1 cup frozen green chile (or 1 can green chile)
Mix all ingredients together in a large bowl. Spread evenly in an 8x8 pan. Bake at 350 for 30-40 minutes or until hot and bubbly! (If desired sprinkle with some extra cheese 5 minutes before removing from oven.
Freezer Meal Instructions
Mix all ingredients together in a large bowl. Spread evenly in a disposable 8x8 pan. Cover with two layers of foil. Label and freeze.
Freezer meal can be cooked thawed or frozen. If thawed- bake according to directions above. If frozen- bake at 400 degrees for 1 1/2 hours or until heated throughout.