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I’m Hungry: Chicken Enchilada Casserole

We love Mexican night, especially when it includes these yummy and very mild Enchiladas.  Get out the maracas cause even the smallest family members will be shouting Ole

I'm Hungry: Chicken Enchilada Casserole


1 large onion finely chopped

1 tbsp vegetable oil

4 cups diced cooked chicken

4oz can green chilies (in the Mexican section of the grocery store)

10oz can cream of chicken soup

2 cups grated cheddar cheese

2 cups grated monterey jack cheese

2 cups salsa

tortillas (12-14 small or 8-10 large)



1.     Preheat oven to 325 degrees

2.     In a large skillet, sauté onion in oil until tender. 

3.     Add diced chicken, chilies, soup and half of each of the cheeses.  Stir to combine.  Cook over medium-low heat until cheese melts, stirring frequently.

4.     Divide mixture evenly among tortillas.  Fold in sides and roll tortilla closed. 

5.     Lay seam-side down in a lightly greased 9×13 casserole dish.   Continue with half of the tortillas.

6.     Spread 1 cup of salsa over bottom layer. 

7.     Fill and place remaining tortilla rolls on top.

8.     Cover with remaining salsa and top with remaining cheeses.

9.     Bake 30 – 40 mins.  Let stand 5 mins before serving.


Add some more fun to your evening with some Mexican inspired tunes and slushy margarita mock-tails to set the mood while you’re cooking and eating!

Source: http://feedproxy.google.com/~r/hrmparent/CLkz/~3/E7aNDilVEDA/

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