Tuesday, April 27, 2010
Chicken Enchilada Casserole
This was a dish that someone brought to a church potluck. I sensed that my husband would like it, so I called her for the recipe.
flour tortillas (10)
2 cups shredded chicken (great recipe for using leftover chicken)
1 can Cream of Chicken soup
1/2 soup can of milk
Mexican Cheese blend (the kind with taco seasoning on the cheese)
*mix soup and milk
*in 9 X 13 pan, layer tortillas, chicken, soup, cheese, tortillas, chicken, soup, cheese
*bake at 350 degrees for 30 minutes
Tonight's menu included this casserole, taco lasagna (previous post), fiesta rice (future post), watermelon, corn casserole (previous post) and Heath Blonde Brownies (previous post). It fed 5 adults and 3 children with some leftovers.