Enchilada Ranch Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
I made this one up when I was tired of the same old Enchilada Casserole, I thought it was alright, but my husband LOVED it. This makes a huge batch, so if you're a family of four, I would just make it in 2 9x9 baking dishes and freeze the other one. Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
64 inches flour tortillas |
1 (10 1/2 ounce) can cream of chicken soup |
1 (15 ounce) can red enchilada sauce |
1 (15 ounce) can black beans |
8 ounces sour cream |
3 cups medium sharp cheddar (shredded) |
1 (1 ounce) package ranch dressing mix |
1 (4 ounce) can green chilies (diced) |
cool ranch doritos |
sour cream, salsa, and black olives for garnish |
Directions:
1. Place chicken breasts in boiling water until cooked through. Shred.
2. Cook Black Beans in saucepot 5-7 minutes, drain and rinse.
3. Combine soup mix, enchilada sauce, drained beans, green chiles, sour cream, and ranch dressing mix in large mixing bowl. Add shredded chicken.
4. Tear Tortillas into large pieces and layer 1/3 in bottome of sprayed 11x15 or 2-9x9 baking dishes. cover with 1/3 chicken mixture and 1/3 cheddar cheese. Repeat twice. Cover with foil and bake in preheated 350 degree oven 35-45 minutes or until heated through. Remove foil and top with 1 cup crushed Ranch Doritos and return to oven for 5-10 minutes until cheese is melted and bubbly.
5. Serve on a bed of crushed Doritos and Garnish with a spoon of salsa, sour cream and top with olives.
|
|