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Chicken Enchilada Casserole and Potlucks
by: Ranae Pincock
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Potlucks are supposed to be fun and stress-free
since you have before you a smorgasbord of food for just bringing a dish or
two. The way potlucks work in this house (most we attend are after church) is I
am trying to use my x-ray vision to find a wayward shoe which the owner just had 2
minutes ago, brush someone hair and put together an easy but delicious meal to
share.
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I hit on one such recipe at our last potluck, Chicken Enchilada Casserole. I
had to be out the door remembering to actually take the food with let alone all
my children. I had my Chicken Enchilada Casserole mixed and ready to go in 10
minutes flat using pre-cooked chicken and dried minced onion. I was even
impressed. I was able to bake it in the oven at our church while in class
(cooking at home adds another 25-30 minutes. It is easy and best of all
completely gone; which is better than me telling you it is good. You have the
opinion of the masses.
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Chicken Enchilada Casserole
3-4 cups cooked, shredded chicken (about 4 breasts)
4 cups of grated cheese, divided (Mexican works great)
1 cup sour cream
1 tsp garlic salt
1 can cream of chicken soup
1 medium onion, chopped
½ can Rotel tomatoes, drained
1 pack of taco shells (broken up)
Mix all ingredients (just 2 cups of the cheese) in a bowl making sure the shells
are all moist. Place in a greased 9x13-inch casserole dish. Top with remaining
2 cups of cheese and cover with foil. Bake at 350º F for 20-25 minutes. Remove
foil and continuing cooking for another 5-10 minutes to turn cheese brown.
I use crushed tortillas chips to make this recipe instead of taco shells unless
I have some leftover. I also have used canned chicken with success as well as
dried minced onions especially if the casserole will set for a bit to moisten
them. I also used tomatoes with green chilies for added flavor.
By using the above convenience items it made assembly
very quick which is what I needed. My family loves this recipe given to us by a
friend, and it is always a hit. I serve it with salsa on the side for those of
us who like it spicier.
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