There are many enchilada casseroles. All of them are just lazy enchiladas because someone named Mom was too tired to roll them all up beautifully and cover them in a delicious sauce and then the pickiest eater won't eat it anyways. After all that work. Well. Not happening most days. It's easier to just throw it all in a pan, put it on cook for a half hour and hopefully get 10 minutes of a nap somewhere in there. Remember to line your pan with foil or you'll be soaking that pan overnight trying to get the baked tortilla cheese grit off of it.
Some Enchilada Casserole recipe I pulled out of my head one day
Good brand of corn tortillas
Shredded cheese
Mix these well:
garlic, onion, salt and pepper
Can diced green chilis
can diced tomatos
can of El Pato sauce of choice (I'd rather the green one but red or yellow is okay)
can of cream of mushroom soup
1/2 can of water
amount of 3 cooked chicken breasts, shredded or diced well (or ground beef)
Preheat oven to 350
Mix all ingredients together but the tortillas and cheese. This is your chicken mix. In a greased foiled pan, layer torn corn tortillas in a double layer. Add 1/2 the chicken mix. Sprinkle lots of cheese on it. Layer again with more tortillas. Add rest of chicken, sprinkle lots of cheese. Pour over it some Herdez green or red chili sauce. Bake at 350 for 35 minutes or so.
So you can basically take any enchilada recipe and casserole it, is what I'm saying. It won't look pretty but it's faster and less messy to make. Casserole style is so 1970s and this is what you all grew up with.
No comments:
Post a Comment