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Farm Kitchen:  Chicken Enchilada Casserole  |
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campchic
True Blue Farmgirl
312 Posts
Erin
Nebraska
USA
312 Posts |
 Posted - Jul 29 2008 : 05:41:35 AM
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Does anyone have a recipe for a Chicken Enchilada casserole that can be put in the freezer?
Erin
Farmgirl #190 |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
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Mommyswanson
True Blue Farmgirl
463 Posts
Laura
Waukegan
IL
USA
463 Posts |
Posted - Jul 29 2008 : 12:31:13 PM
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This is a recipe that I have made often. I have never frozen it but I would think it would work. It's yummy!!!
Laura
Mexican Chicken Recipe courtesy Paula Deen
Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar
Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.
"That which does not kill us makes us strong!" "I cast all my cares upon you Lord." |
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La Patite Ferme
True Blue Farmgirl
623 Posts
Jenn
CA
USA
623 Posts |
Posted - Jul 29 2008 : 3:10:15 PM
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Erin,
A really easy one I was given years ago freezes well.
The mix is shredded cooked chicken about 2-3 cups (you can use leftovers also), to that add 1 small can of green enchilada sauce, one small can of diced mild green chilies, chopped onion and chopped black olives. Adjust sauce according to how much chicken you want.
In the pan layer corn tortillas, the mix, and shredded cheese (we use chedderella, the white and orange cheese). You want to layer it so the top is sauce. You can add extra cheese on top if you like.
Pop in the oven at 350 and bake until bubbley and cooked through, about 45 to 60 minutes depending on pan size. Any leftovers are great too. |
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Farm Kitchen: Chicken Enchilada Casserole |
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Chicken Enchilada Casserole
