Super Cheap and Easy Enchilada Casserole
Ingredients:
- 1 can of cream of chicken soup (about 10.5 oz)
- 1/2 cup of sour cream
- 1/2 cup of green enchilada sauce
- 2 cans of chicken (or any cooked chicken of your choice, about 12.5 oz each)
- Additional green enchilada sauce for layering (about 1 cup)
- Corn or flour tortillas (about 8-10)
- 1 can of pinto beans (about 15 oz), drained and rinsed
- 1-2 cups of shredded cheese (cheddar, Monterey Jack, or a blend)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Filling:
- In a medium bowl, combine the can of cream of chicken soup, 1/2 cup of sour cream, and 1/2 cup of green enchilada sauce. Mix well.
- Add the chicken to the mixture and stir until the chicken is well coated.
- Layer the Casserole:
- Pour a thin layer of green enchilada sauce on the bottom of a 9×13-inch baking dish.
- Place a layer of tortillas over the sauce, tearing them as needed to fit.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle half of the pinto beans over the chicken mixture.
- Pour another layer of green enchilada sauce over the beans.
- Repeat the layers: another layer of tortillas, the remaining chicken mixture, the remaining beans, and another layer of green enchilada sauce.
- Top with Cheese:
- Sprinkle the shredded cheese evenly over the top of the casserole.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Allow the casserole to cool for a few minutes before serving.
Enjoy! This recipe makes enough to feed you and your four boys, with leftovers for dinner.
Notes:
- You can use either corn or flour tortillas based on your preference.
- For a spicier version, use a hotter enchilada sauce or add diced green chilies to the chicken mixture.
- This dish can be prepared ahead of time and baked just before serving.