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Chicken Enchilada Casserole

Posted by Courtney Lynn/Supersize Family Kitchens on August 24, 2017 at 2:25 AM

Chicken Enchilada Casserole


My name is Courtney, and I am addicted  to casseroles. I cannot help it, and I'm not going to change my entire life and start baking souffles. The kids wouldn't eat them anyway.


This being said, I have another great casserole for you to try. This one is an easy Enchilada Casserole, and you don’t have to roll a single tortilla! #win I like hot salsa best, but since I’m usually cooking for a lot of people, I use mild so everyone from kids to grandparents can enjoy.



Enchilada Casserole

From The Supersize Family’s Guide to the Kitchen cookbook

Serves 8

½ pound Velveeta, cubed

1 cup milk

1 jar (16 ounces) salsa

3 cups cooked, cubed chicken

10 8-inch tortillas, torn into bite-sized pieces

1 cup shredded cheddar cheese


Preheat oven to 350°. In a large microwave-safe bowl, melt Velveeta and milk. Stir in salsa, chicken, and tortillas. Spread into a greased 13 x 9 baking pan. Sprinkle cheese over mixture. Bake for 30 minutes or until hot and bubbly.



Categories: All Recipes, Recipes-Main Dishes & Casseroles

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