Enchilada Casserole

12 corn tortillas
2 small cans of chopped green chile
1 onion
1 (10 3/4 oz) can cream of chicken soup
1/2 can of milk
dollop of sour cream
2 cups grated cheddar cheese
left over chicken, if you have some
1 teaspoon cumin
1 tablespoon oregano
black pepper
cooking spray

Spray both sides of the corn tortillas with cooking spray and put in the oven on high; cook until stiff. Allow to cool enough so you can handle them.

Mix together the green chile, soup, milk, sour cream, cumin, oregano, cumin, black pepper, chicken and grated cheese.(Save a scant handful of cheese)

Note Generally the soup is salty enough but you can taste to see if it needs a little additional.

Tear up the tortillas. Put a layer on the bottom of a round casserole dish (can spray or oil the bottom if you like). Layer on the filling, add more tortillas, more filling, more tortillas etc. Finish with about half of the top covered with tortillas, cover with cheese and put in the oven at 350° for about half an hour to 45 minutes.

CorningWare French White Round Bakeware Set (10-Piece, White)

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