This isn’t like your traditional enchilada recipe, the tortillas are stacked! It’s a nice variation from the usual. Steve really enjoyed these (I omitted the olives for him) and we paired them up with some leftover white rice we had in the fridge which was a great addition. These are very easy, only take about 10 minutes to prepare – so they would be fast to throw together after work!
Enchilada Casserole
Here's a great spin on delicious Mexican dish - Enchilada Casserole! It's sure to please everyone!
Ingredients
- 6 flour tortillas
- 1 can cream of chicken soup
- 1/2 can cream of mushroom soup
- 1/2 taco seasoning packet
- 2 c. shredded cheddar cheese
- 1 can sliced olives
- 3 boneless skinless chicken breast, cut into pieces
- 1 large can enchilada sauce
Instructions
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Preheat oven to 350 F.
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Cook chicken pieces until white, do not brown.
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Mix together soups, cooked chicken, 1/2 taco seasoning packet, olives, and enchilada sauce. Heat and stir together.
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When mixture has heated, place a tortilla at the bottom of a 9x13 baking dish and cover with mixture. Top with cheese and another tortilla. Continue until casserole dish is full.
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Bake for 1 hour, covered.
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Stacey Burrow
I like this with hamburger meat plus add one can of green enchilada sauce as well. You can spread beans on the flour tortillas as well. Love this stuff and feeds a lot of people fairly economically.
Yvonne
Oooh great tips – next time I make it I’ll have to give that a try! Thanks for sharing :)