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Chicken Enchilada Casserole

This is a must!

  1. 6 small corn or 3 large flour tortillas
  2. 1 large onion diced
  3. 2 Tbsp. oil 30ml
  4. 4 oz.can green chilies 114ml
  5. finely chopped
  6. 10 oz. can cream of mushroom soup 284ml
  7. 2 cups grated cheddar cheese 500ml
  8. 2 cups grated Mozzarella cheese 500ml
  9. 1 cup salsa 250ml
  10. 3-4 cups cooked chicken, cut into 1kg
  11. large bited-sized pieces
  1. Cut each tortilla into 6 pieces. Saute onion in oil. Add chilies, soup and half the grated cheeses. Cook slowly until cheese melts. Line a buttered 1 1/2 qt. casserole with half the tortilla pieces. Cover with 1/2 cup salsa. Layer with half the chicken, then half the cheese sauce. Repeat layers. Top with the remaining grated cheeses. Bake at 325f for 50 to 60 minutes. Let stand (or sit if you prefer!) For 10 minutes. Serves 6.
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This recipe is available in the book Best of Bridge Home Cooking.