Chicken Enchiladas~Casserole Style by Bea
Chicken Enchiladas~Casserole Style by Bea
Chicken Enchiladas~Casserole Style by Bea
Recipe Type: Main Course
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This is a really easy recipe and yet tastes like you have done something truly complicated.
Ingredients
- A whole chicken OR 4 good size boneless, skinless chicken breasts
- 3 tsp minced garlic
- 1-Medium yellow onion diced (we use our food processor)
- 8oz or more Velveeta with jalapenos ( or plain)
- 2 cans chopped green chilies
- 1/4 tsp pepper
- 1/2 tsp salt
- Family size can of Cream of Mushroom soup
- Regular size can of Cream of Chicken soup
- 1-2 bags of Tortilla chips (we use Santinas)
- Jalepenos (optional)
- Shredded Cheese (chedder,taco blend-your choice).
Instructions
- Boil chicken in enough water to cover, adding diced or minced garlic to season.
- I use about 3 pounds of chicken breasts and about 3 tsp. of minced garlic.
- While chicken is cooking, dice an onion and cut Velveeta cheese into chunks.
- I use a yellow onion and about 8 ounces (or more) of Velveeta with jalapenos!
- Preheat oven 350°.
- Remove cooked chicken from broth; add onion, 2 cans chopped green chilies, Velveeta, salt,
- pepper, and garlic salt to taste, family size can of cream of mushroom soup plus a small can of cream of chicken soup.
- Cook this on medium, stirring often until Velveeta melts.
- Add chicken to broth mixture once Velveeta has melted. Mix well, simmer, and let the flavor get into the chicken real well.
- X 9 pan: spray with Pam. Line bottom with tortilla chips. Layer chicken mixture (Be sure to add enough broth with the chicken for moisture. Don’t want no dry chick)
- then shredded cheese. Repeat layers of chips, chix, and shredded cheese one more time.
- Place on mid rack of oven. May want cookie sheet on bottom rack for spills. Cook until a delicious tint.
- I like to decorate with whole jalapeno peppers before baking.
What's Your Reaction?
Excited
0
Happy
0
In Love
0
Not Sure
0
Silly
0
