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Chicken Enchilada Casserole

 

This is a recipe I got from my mother-in-law that I modified.  To make it quicker and easier, I just layer tortillas instead of rolling them.  If you get a 9x13 rectangular foil pan, using 1 large tortilla normal and tearing another one, it fits well.  So tortilla, filling, tortilla, filling, etc. 

chicken enchiladas tortillas

Do NOT put the sour cream on it before freezing.  You will want to do that before cooking.  This is one that you need to pull out to thaw the night before. 

 

Ingredients

3-4 pounds shredded chicken (see my post called Cheap and Easy Shredded Chicken)

1/2 cup butter

1 1/2 cup chopped onions

2 cans Rotel tomatoes (10oz size)

1 can Stewed Tomatoes (28oz)

2lb Velvetta

Bag of Large Tortillas

Bag of Small Tortillas

2 cups sour cream

 

Directions

Saute onions in butter

Drain tomatoes and drop in.

Add cheese while stirring a ton.

 

Preheat oven if not freezing.  Cook on 350 degrees for 30 mins if thawed.  If still frozen, I put on like 250 for 20 minutes first.

About the Author

AM3

Alexis is a WAHM for one beautiful 11 month daughter and has another on the way.  She is also the owner and senior web designer at YellowWebMonkey Web Design.  In her previous life, she graduated from the United States Military Academy at West Point and served in the US Army as a Military Police officer.  She currently lives in Central Texas with her husband, daughter, and two dogs.  She blogs at BabyDeveloper.com and you can follow her on Facebook, Pinterest, or Twitter.

 


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About Baby Dev

AM3

I am a WAHM who runs a web development company (hence baby DEVELOPER) while chasing a 11 month old and is pregnant with another.  As things keep getting crazier, I figured I would share some ramblings, tech advice, and useful tips.

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