Enchilada Casserole (Beef, Chicken, etc)

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > pages > recipe-book > enchilada-casserole-beef-chicken-etc.html

Enchilada Casserole (Beef, Chicken, etc)

/pages/recipe-book/enchilada-casserole-beef-chicken-etc.html

You are viewing revision 8347b4ee from 2021-01-20 15:00:37 -0700. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=8347b4ee to a URL. See the help page for more information.

This is an adaptation of Hungry Girl's Chicken Enchilada Casserole on page 66 of Hungry Girl 1-2-3. I have also found reprinted versions of the recipe here.

Originally made: 2010-10-27^[@rev](I think). Recipe added2013-12-05.

Beef or Chicken Enchilada Casserole.

HG's Calories Count (Lower than this version since she uses fat free cheese and different tortillas)

Ingredients:

~10 oz lean protein (ground beef sautéd, canned chicken, shredded chicken)
1 x 10.75 oz can98% Fat Free Cream of Celery Soup
2/3 to 1.5 cups frozen vegetables (depending on size and taste)
1/2 to 2/3 cups salsa (I prefer hot)
Seasonings to taste such as: salt, pepper, garlic powder, minced onion, crushed red pepper, etc.
2 x 12" flour tortillas
1 cups (or so) shredded low fat cheese

Procedure

Preheat oven to 350°F.

In a bowl, combine everything but cheese and tortillas.

Spray an 8x8 (or whatever) casserole dish with Pam. Layer the following from bottom to top

1 x flour tortilla broken into pieces
1/2 of casserole mix
1/2 of cheese
1 x flour tortilla broken into pieces
rest of casserole mix
rest of the cheese

Bake for 35 minutes or until brown and crispy. Cook for 5 minutes or so for the sauce to set and thicken.

Makes 3 large or 4 medium-small servings

Original Wordpress ID and Date: 6976, 2013-12-05_094017