MY YUMMY CHICKEN ENCHILADA CASSEROLE |
4 Chicken breasts halves, cooked and shredded
1 pkg Flour tortillas
1 - 2 cup pkg Sharp shredded cheddar cheese
1 lb pkg Velveeta cheese
1-1/4 tsp Chili Powder
1/2 tsp Garlic salt
1 tsp Onion powder
1 can Cream of mushroom or chicken condensed soup
1 can Rotel diced tomatoes
Badia brand fajita seasoning
Layer tortillas on bottom of pan, cover with chicken then sauce, next the cheeses. Cover with tin foil and bake in preheated 325 degree oven for 30 minutes. Uncover and let cheese melt.
Put a little water in bottom of cooker, add some of the seasoning. Sprinkle fajita seasoning on both sides of chicken breasts, place in cooker. Set temperature to fit your time frame. |
Shred chicken, if it is cooked properly it should pull apart very easily. |
I use medium size tortillas. Make sure they overlap so no sauce leeks through. And that they are pushed up on the sides . |
Spread shredded chicken evenly over tortillas |
Put the creamed soup and Rotel tomatoes along with spices in blender. Blend till smooth. You can make yours hotter by buying the hotter Rotels. I use the regular. |
Pour liquid evenly over shredded chicken. Don't forget the corners. |
Shred the Velveeta evenly over sauce. Tip: I put the Velveeta in the fridge for a little while to chill it, it shreds easier that way. |
Sprinkle sharp cheddar evenly over Velveeta. Cover with tin foil. |
Bake in 325 degree oven for 30 minutes. Uncover and bake till cheese is melted. |
Let set for about 10 minutes before cutting or the filling oozes out. |
Hope you enjoy my enchilada casserole. From my heart to your tummy. |
This is my first attempt at using step by step pictures. Nothing ventured nothing gained. If no one ever tired, nothing would ever change and we would still be in the stone age!! Janie's philosophy!! Let me know if it helped or if you like it. It is all trial and error right now. This is my third attempt at this post, I think I am finally happy with the results. It took less time to cook the casserole!!! lol
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