(Pictures coming later tonight)
You can make this as easy or as hard as you want to. The hard way? Thaw, cook, and shred your own chicken; grate your own cheese; etc. The easy way? Buy the ready to eat bags of Tyson chicken (found next to the tuna fresh packs, about 8 oz. each); buy a pre-shredded bag of cheddar cheese.
Chicken Enchilada Casserole
2 cans Cream of Mushroom Soup
2 cans Cream of Chicken Soup
1/2 c. milk
1 pkg. Large tortillas
2 bags of ready to eat Tyson Chicken
8 oz. cheddar cheese
Favorite enchilada extras: green onions, enchilada sauce, olives
1. Preheat oven to 350 degrees. In a small bowl mix the cream of mushroom and cream of chicken soups and the 1/2 c. milk. I like to use a whisk to do this. This was a lot easier for me to eat when I was pregnant if I poured to soups through a strainer first (to remove the mushroom and chicken chunks).
2. In a 9 X 13 casserole dish place a layer of tortilla strips (rip them by hand) on the bottom, followed by a layer of the soup mixture, chicken, and cheddar cheese. Repeat layering until 4 layers high or to desired height.
3. Bake at 350 degrees for 20 minutes, or until cheese is bubbly.
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2 comments:
I'll do next week.
Fantastic!
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