Monday, July 2, 2012

Guest Post: Enchilada Casserole

Our sister-in-law Dana made this one night and it was delicious. It is so quick and easy and so tasty! I was surprised at how much I really liked this dish. 

  • 1/4 cup margarine
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 can (10 oz.) cream of mushroom soup
  • 1 can (10 oz.) cream of chicken soup
  • 1 can (10 oz.) Rotel Diced Tomatoes & Green Chilies
  • 2 cups cubed cooked chicken
  • 12 corn tortilla, cut into bite-sized pieces
  • 2 cups shredded cheddar cheese
Preheat oven to 325 degrees

In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes.

Add soups, Rotel and chicken, stirring until well blended. Then add the bite-sized tortilla pieces and the cheddar cheese into the mix as well.

Put mixture in a 9 x 13 baking pan and bake for 40 min. or until hot and bubbling.

Serves 6


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