Saturday, July 9, 2011

Chicken Enchilada Casserole

Chicken Enchilada Casserole

1 pint sour cream                                                                                      
2 cans of cream of chicken soup
2 diced green onions
8 oz medium cheddar cheese grated ( keep out enough to sprinkle on the top)
1 (4 oz) can green chile
1 can El Past Salsa de Jalapeno
8 chicken breast cooked and cut into chunks
Flour tortillas

In a large pan put all the ingredients except for the chicken and El Pato Sauce. Heat the ingredients until the cheese is melted. Then add the chicken you have cut into chunks

Then you start adding the El Pato sauce-
**You will need a can of El Pato Salsa de Jalapeno**
I just start putting it into the mixture a tablespoon at a time – tasting as you go to see how hot you want it to be -  Whatever is left over I put out if people want to put on top of their serving.

Line bottom of 9x13 with mixture
Then cut some tortillas into strips
Lay a layer of strips the length of pan – then a layer going the width of the pan.
Put another layer of mixture
Lay a layer of strips the length of pan – then a layer going the width of the pan.
Layer of mixture – this is last layer of mixture – it does not need to be really thick – just to cover the tortillas nicely so they don’t dry out.

I usually put a little criss cross on top- maybe 2 strips each way or you don’t need to bother

Sprinke with cheese – cover with foil and bake for 1 hr at 350

After I take out of oven I remove foil and let it sit for about 15 minutes so it sets up a little better.

Good Luck !

1 comment:

  1. This sounds amazing and so does your raspberry muffins. Such a baker these days! I have been meaning to try out some new cupcake recipes while Miss E naps but I seem to have something else to do during that down time.
    I will have to add this recipe to this weeks meals!