by Lorrie of WitsEndDesign
NOT doing the whole she-bang Chicken Enchilada Casserole
Ok, so this could simply be called, Chicken Enchilada Casserole but I was inspired by the fact that this dish can satisfy a craving for Mexican food with a little less fuss. Don’t get me wrong, there really is no perfect substitute for the real deal, but my family and I have found this to be a pretty satisfying dish, again with minimal fuss.
In the past I was not a great fan of enchilada casseroles that utilized uncooked tortillas and a can of soup. I found the soggy glop you wound up with not exactly to my personal liking. I know others who love their Enchilada Casserole and I am sure everyone has a version. This dish feeds many, is easy to make and as I like to say, “fills the hole”. A great dish for when you need to get dinner together in a relatively painless fashion. So, here is yet another enchilada casserole recipe to add to your repertoire. Tweak as necessary. I use “fat free” or”light” versions of soup, cheese and milk.
Prep Time 15 min. Cook Time 30-40 min. Serves 6-8
Ingredients:
1 lb. cooked chopped chicken from a rotisserie chicken or 2 chicken half breasts that have been boiled and shredded.
½ c. chopped onion
1 10 ½ oz. can cream of mushroom soup (you can sub cream of chicken or celery also)
1 10 oz. can enchilada sauce (I use Las Palmas- medium heat)
2/3 c. evaporated milk
1 c. shredded cheddar cheese, PLUS additional to put on top (I use Colby-jack but you can use pepper jack or whatever you prefer)
1 sm. can diced green chilies
1 sm. can sliced olives
Several large handfuls of crumbled tortilla chips (This is the secret to non-gloppy casserole.
Method:
Roughly crumble chips to cover a 13 X 9 dish which has been sprayed with PAM. In a separate bowl, combine all ingredients and place in casserole dish. Bake at 350 degrees 30-40 min. or until heated through. Spread additional cheese on top for the last 5 min. of baking. Serve with beans, rice, salad and additional chips to have a real fiesta!
Now, here are some wonderful Mexican inspired items to get you in a fiesta mood. Enjoy!
by Lorrie of WitsEndDesign
NOT doing the whole she-bang Chicken Enchilada Casserole
Ok, so this could simply be called, Chicken Enchilada Casserole but I was inspired by the fact that this dish can satisfy a craving for Mexican food with a little less fuss. Don’t get me wrong, there really is no perfect substitute for the real deal, but my family and I have found this to be a pretty satisfying dish, again with minimal fuss.
In the past I was not a great fan of enchilada casseroles that utilized uncooked tortillas and a can of soup. I found the soggy glop you wound up with not exactly to my personal liking. I know others who love their Enchilada Casserole and I am sure everyone has a version. This dish feeds many, is easy to make and as I like to say, “fills the hole”. A great dish for when you need to get dinner together in a relatively painless fashion. So, here is yet another enchilada casserole recipe to add to your repertoire. Tweak as necessary. I use “fat free” or”light” versions of soup, cheese and milk.
Prep Time 15 min. Cook Time 30-40 min. Serves 6-8
Ingredients:
1 lb. cooked chopped chicken from a rotisserie chicken or 2 chicken half breasts that have been boiled and shredded.
½ c. chopped onion
1 10 ½ oz. can cream of mushroom soup (you can sub cream of chicken or celery also)
1 10 oz. can enchilada sauce (I use Las Palmas- medium heat)
2/3 c. evaporated milk
1 c. shredded cheddar cheese, PLUS additional to put on top (I use Colby-jack but you can use pepper jack or whatever you prefer)
1 sm. can diced green chilies
1 sm. can sliced olives
Several large handfuls of crumbled tortilla chips (This is the secret to non-gloppy casserole.
Method:
Roughly crumble chips to cover a 13 X 9 dish which has been sprayed with PAM. In a separate bowl, combine all ingredients and place in casserole dish. Bake at 350 degrees 30-40 min. or until heated through. Spread additional cheese on top for the last 5 min. of baking. Serve with beans, rice, salad and additional chips to have a real fiesta!
Now, here are some wonderful Mexican inspired items to get you in a fiesta mood. Enjoy!
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| www.etsy.com/listing/100524592/tortilla-warmer-tortillero-tortilla |
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| www.etsy.com/listing/100301810/baby-sombrero-and-poncho-newborn-to-3 |
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| www.etsy.com/listing/93634016/photo-card-southwest-adobe-new-mexico |
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| www.etsy.com/listing/64731546/southwest-style-hard-maple-footed?ref=pr_shop |
by Lorrie of WitsEndDesign
9:40 AM |
Category: |
10
comments
Comments (10)
Thanks Lorrie. I am really craving chicken enchilada casserole now. A trip to the grocery store is in order.
This sounds really good! Thanks!
Looks yummy!
Poor little chicken. :-)
I am definitely putting this recipe in my documents. Sounds really delicious. Love all of the finds also.
♥♥♥
Sue
Souns like a handy recipe to make to bring over to the house of a brother or sister who's under the weather. (easy and quick to make and you can make it as mild as you like for some tummies)
Yum yum! What a neat surprise to see you feature my tortillero, thank you!
Oh, my! This looks so good! Gotta' try it! Thank you and blessings!
Oh wow!!! I really LOVE making casseroles (although I haven't in a while...). They are so much fun, and the varieties are basically endless.
I have little ones... is this a spicy recipe? I suppose I could make it non-spicy, anyway... thanks for sharing! Will def have to try this out one day soon... lol, before it gets too hot to use the oven in our apartment!
Jen, Use a mild sauce and then it is flavorful and not spicy :-)