This is another meal that I started to make in the first few years of my marriage and have kept changing things until now it is perfect! At least perfect to the tastes of my family – but I’ve made it for friend gatherings and it always has rave reviews!
DeDe Smith
Perfect enchiladas - casserole style!
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Ingredients
- 2 boneless skinless chicken breasts
- 18 corn tortillas
- Grated Cheese
- Spanish Rice
- Tater-Tots
- 2 cans cream of chicken soup
- 16 oz sour cream
- 1 can of (red) enchilada sauce
- small can of green chilies
- 1 can black beans
Instructions
Cook and season chicken. I like to cook the chicken in my crockpot all day with a can of cream of chicken soup. Then when I am ready to put the meal together, I just use 2 forks and cut up the tender chicken right in the crockpot. It works great!
In a large bowl – combine all the ingredients for the sauce. Mix well. In a deep rectangle pan – put a very small amount of the sauce at the bottom. Then layer 6 of the tortillas (overlapping) at the bottom of the pan. Add half of the chicken and rice and cover with cheese. Top with 6 more overlapping tortillas. Cover the tortillas with half of the sauce. Add the remaining chicken and rice and cover with cheese. Then top with the last 6 tortillas, the remaining sauce, and cheese again.
Bake at 375 degrees for 45 minutes until bubbly! Serve with Tater-tots!
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On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
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