Chicken Enchilada Casserole

Super yummy dinner!  Makes a great drop off meal too!  The recipe is very simple and all the amounts are approximate.  I sometimes double-ish this recipe when I make it to bring to someone, makes a big one to give and makes a small one for us.  Can't really mess up CHEESE CHEESE and more CHEESE!


This was my new baby drop off meal this winter for all the new Mama's here in Ithaca.  Here's to rest and recovery with some delish comfort food.

Sleeping baby!

Chicken Enchilada Casserole

Large flour tortillas
1 large onion diced
2 TBSP oil
4 oz can green chilies, chopped
10 oz can cream of mushroom soup
2 cups grated cheddar cheese
2 cups grated mozarella cheese
1 cup salsa
3-4 cups cooked chicken, shredded into large pieces (I just usually buy a rotisserie chicken, unless I remember to cook a couple extra chicken breasts the day before)

Cut tortillas into 6 slices.  Saute onion in oil.  Add chilies, soup and half of the grated cheeses.  Cook slowly until cheese melts.  Line a buttered casserole with tortilla strips.  Then layer salsa, chicken, cheese and cheese sauce with tortillas strips.  Repeat and do as many layers as you want.  Top with remaining grated cheese.  Bake at 325 for 50-60 min.  Let stand for 10 min.  Enjoy!


Sending Love,
Twin A