Chicken Enchilada Casserole |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 8 |
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This recipe belonged to my Mother-in-law, it was my husband's favorite when he was a kid. It is a little timely, however very good, and my kids like it. I've found that the red enchilada sauce I use (Old El Paso) only comes in a big can here, so if you can find a smaller can, that will be perfect. You always have more sauce than anything. Hope you enjoy this recipe, we have!! Ingredients:
1 roasting chicken, boiled |
1 (14 ounce) can enchilada sauce, i use the red |
1 (8 ounce) can tomato sauce |
1 -8 ounce milk, i use the tomato sauce can to measure |
1 (10 3/4 ounce) can cream of mushroom soup |
2 cups cheddar cheese, any kind of cheddar cheese you like, i use mild cheddar |
frito corn chip |
Directions:
1. Boil your chicken.
2. In the meantime, add all liquid ingredients, in a large bowl; stir.
3. When your chicken is done, debone and shred.
4. Layer in a casserole dish as follows-
5. A little sauce on bottom, to keep from sticking, Chicken, Frito's, cheese, sauce, Repeat - I usually only have two layers, ending with cheese on top.
6. Cover with foil, Bake at 350F or until cheese has melted.
7. About 30 minutes.
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