Tuesday, January 12, 2010

Chicken Enchilada Casserole

Chicken Enchiladas (This has been a Smith Family Favorite for about ten years.)

3 lbs chicken, cooked and boned
1 C chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup (I use cheddar soup instead)
1 tsp. chili powder
4 tsp. minced onion (I used the dried minced onion)
1/8 tsp garlic powder
1/4 tsp. black pepper
1/4 tsp. Tabasco sauce (add more more or less, to taste)
4 C Dorito chips
8 oz. sharp cheese (grated)

1. Combine and heat soups with seasonings, onion and broth, mixing well.
2. Spray 9x13 baking dish with Pam.
3. Cover bottom of pan with Doritos, then layer chicken, half the sauce, and cheese on top.
4. Repeat, ending with cheese.
5. Bake 25-30 minutes.

May be made ahead and refrigerated or frozen.

Note: I almost always increase this recipe by 50%. It still fits in the 9x13 pan if you're serving a bigger crowd, or you can divide it between two square pans and freeze one of them so you can feed your family two meals with just "one meal effort!"


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