My sister in law taught me this technique/recipe. When I married my husband, she already had three of her four children. She was incredibly busy with sports, music lessons, schools and so forth. This casserole whips together in just a few minutes. You get all of the great enchilada taste you want without having to go through the tedious task of filling each enchilada individually and rolling them up.
I have altered the recipe over the years. I have used corn tortillas instead of flour. I have used turkey instead of chicken. I have used a myriad of cheeses, even cream cheese. Sometimes I omit the chiles if I am using hotter salsa. You can double, even triple this recipe depending on how many you have to feed.
This isn’t pretty when it is dished up. That’s why you only see it whole. I spent too much of my adult life thumbing my nose at pretty plating. Now that I am blogging, old habits are coming back to haunt me. Sorry, no parsley, chopped tomatoes or lettuce…I never seem to have garnishes on hand.
- 1 cup sour cream
- 1 cup salsa
- 1 small can chopped green chiles
- 1 can cream of chicken soup
- 2 cups cooked, chopped chicken or turkey
- 1 package of 10 flour tortillas
- 2 cups shredded Cheddar and or Monterrey Jack cheese
- Combine the sour cream, salsa, chilies, soup, ½ cup of cheese and chicken in a bowl.
- Tear up the tortillas into strips.
- Put a little of the soup mixture on the bottom of a greased 2 quart casserole dish.
- Layer strips of tortillas and soup mix until soup is gone (like a lasagna).
- Top with cheese.
- Cover and bake 30 minutes at 350 degrees.
- If using foil to cover, spray with Pam so cheese doesn’t stick to it.
- This is a really forgiving dish, so add what you like, take out what you like.
*note: this recipe was originally published in February 2009 without forward.