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Saturday, October 9, 2010

Chicken Enchilada Casserole

Chicken Enchilada Casserole


I've made many versions of beef and chicken enchilada casserole over the years and I've discovered that as long as you're putting what you like in there, it will be good! Ingredients for this one are below, but here are some versions of stuff I've thrown together and called enchilada casserole, so you'll realize it's hard to mess this up. You can wrap some of the gooey stuff with meat in tortillas and pour some gooey over them. Or you can layer chips or tortillas with the stuff, I just prefer the lazy way out and often mix it all up together, pour it in a dish and top with cheese. Can be a great way to use up stale chips and whatever extra meat you've cooked already.

Version #1: Ground Beef, black beans (drained and rinsed), corn tortillas, red enchilada sauce, (sometimes corn) Monterrey jack.
Version #2: Ground Beef, cream soups, Velveeta, red ench sauce or salsa, corn tortillas or crushed chips, a little cheddar.
Version #3: Chicken, sour cream, cream chicken soup, salsa or Rotel, flour tortillas, Monterrey jack.

This version of Chicken Enchilada Casserole:

  • 4-5 cooked, leftover Chicken Breasts shredded (cooked in the crock pot. We already had bbq chicken this week)
  • 12 oz. or so of Sour Cream
  • LARGE can Green Enchilada Sauce (or 2-3 small cans)
  • 2-3 inches from a block of Velveeta cubed and melted with a little milk
  • Doritos Chips and Corn Tortillas (I had about a cup of chip crumbs and about 20 corn tortillas torn in pieces)
  • Sharp Cheddar
  • Avocado and Salsa for topping after cooked
Mix everything except cheddar, avocado and salsa. Pour into large, sprayed, casserole. Top with a little cheddar, Bake at 350 until good and hot in the middle. When it's cooked you can add salsa and/or avocado slices to yours. You know most kids wouldn't eat that yummy stuff, so why waste it on them? (Served with a salad and green beans tonight at my house.)

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