Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
2
-
5
-
1
-
1
-
-
-
-
-
Directions
Tuna or Chicken Enchilada Casserole, I made this up the other night using what I had on hand It turned out pretty good! If you don’t enjoy pasty flour tortillas I think this would work great with cooked rice Also the onion will remain slightly crunchy so if you don’t like that then you can omit it or saut it first , I’ll probably make this again and play around with the ingredients more The cheese overpowered the taste of the enchilada sauce this time, but over all it was a good dish , This gets 5 stars for the simplicity of putting this together Of course to be fair I omitted a bunch of ingredients per family’s preference Corn, green chili’s, onion, black olives So, pretty much chicken (that was the meat of choice for these enchilada’s), sourcream, cheese, tortilla strips, and enchilada sauce (red) Served with some soft-shell chicken tacos’ Yummy!!! Made for 123HitWonders’
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Mix the First 8 Ingredients Together Through the Tortillas. |
|
3
Done
|
Pour 1 Cup of the Enchilada Sauce in the Bottom of a 13x9 Casserole Dish. |
|
4
Done
|
Spread Enchilada Mix Over the Sauce in the 13x9 Dish. |
|
5
Done
|
Pour the Remaining Sauce Over the Enchilada Mix. |
|
6
Done
|
Top With Remaining 1 Cup of Cheese. |
|
7
Done
|
Bake For 1 Hour Until Bubbly. |
|
8
Done
|
Let Sit For 5-10 Minutes Before Serving. |
|
9
Done
|
Great With Crisp Torn Iceberg Lettuce and Sour Cream. |
