Recipe: Chicken Enchilada Casserole
Makes 2 8-inch pans or 1 9×13-inch pan
Ingredients
- 2 cans cream of chicken soup OR use homemade cream of celery soup
- 8 ounces sour cream
- 1/2 cup milk
- 1 small can chopped green chiles
- 1 small can chopped jalapenos OR 1-2 fresh jalapenos, seeded and chopped (optional)
- 1/2 cup chopped onion
- 1 cup jack or cheddar cheese
- 12 corn tortillas cut into bite size pieces
- 2 cups cooked chicken breasts, diced
Instructions
- In large mixing bowl, combine soup, sour cream, milk, green chiles, jalapenos, onion and cheese. Mix well. Stir in tortillas and chicken.
- Spoon into greased baking pan(s), either one 9×13 or two 8-inch square pans.
- At this point, you can cover the pans and stash them in the freezer. Thaw completely in the refrigerator before baking.
- Bake 1 hour at 350°.
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I realized I still haven’t posted my favorite green chile chicken enchiladas. I’ll have to make those soon because I’ve never photographed them before.
I posted a salsa recipe I made last year when tomatoes were on sale. Hope I can get enough garden tomatoes this year. You can add as much or little spice as you want. Mine can out a little warmer than mild. Next time I’d do it slightly hotter.
That sounds so good. That would be a nice twist on our usual. I’ll have to try it sometime.
My little boy loves spicy food.
Mmm. That sounds really good!
My kiddos are slowly eating hotter and hotter foods. Especially our 8 year old. Wonder if that has anything to do with him and his father having hot sauce drinking contests?!
That sounds delicious. I love that it doesn’t use canned enchilada sauce! You can get much better flavor that way!
a commenter on my blog said recently, “in the end, most kids eat what their parents eat.” there’s a lot of truth in that. if you offer spicy food, most will learn to appreciate it. eventually. and it helps to start slow. let them experiment with milder spicy foods, and work them up to the heat level of your preference. i posted about spicy popcorn. with this wholesome snack you can gradually increase the amount of spice over time.
great topic for URS!
How would you adapt this recipe to become freezer friendly? I made it for the first time the other night and it was such a hit with my family that I’d like to use it for my MOMS Club freezer meal swap next month. Thanks!
I wrap and freeze it prior to baking.