Posted in recipes
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This is an oh-so-easy casserole. It is a very forgiving recipe that you can vary.
Creamy Enchiladas 1 - 1 1/2 lb. of ground meat, ground turkey or cubed chicken 1 clove garlic, chopped 1/4 c. onion, chopped 1 can Cream of Mushroom condensed soup 1 can Cream of Chicken condensed soup 1/2 soup can of milk, may need a little more (this is used to thin the mixture) 1 small can chopped green chilies, I also substitute 1 can Rotel 8 - 10 corn tortillas, cut or torn into pieces 1 c. cheese, grated (cheddar, jack, mozzerella - your choice) 1/3 c. cheese, grated (your choice of cheese) Add the meat of your choice to a skillet along with the garlic and onion. Brown the meat. If you do not like garlic and/or onion, this can be omitted. If you really love them, feel free to add more.
While meat is browning, chop the corn tortillas into a 9x13 pan sprayed with pam. Pour the soups, milk, green chilies and cheese in the pan. Stir them all up until they are mixed. When the meat is browned, add it to the pan and stir. Sprinkle with 1/3 cup of cheese. Depending on your taste, you can add more or less cheese.
Bake in a 350 degree oven for 30 minutes.
I usually make this ahead of time, then pop it in the oven half an hour before I need it.
Enjoy!
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