ok so some of you have asked how I make my enchilada Casserole.
1 large Can of Enchilada Sauce (Red or Green)
1 small Can of Cream of Chicken (Optional- my friend taught me this trick-makes the sauce creamer and milder.)
Cheese about 1 lb shredded
Meat- Chicken, Ground Beef, Pork- Cooked & Shredded (left over rotisserie chicken is great) about 1 lb
chopped Olives 1 small can
chopped Onions (optional) 1 medium
Mix your Enchilada Sauce and Cream of Chicken
Oil the bottom of you pan. *Pour the Sauce in the bottom of the pan to lightly cover. Tear up you tortillas and put a layer of those down. Pour some more sauce just to lightly cover. Then place a layer of meat, then cheese, then sprinkle a few Olive and Onions.
Than start over from the *. Put as many layers as you want I usually do 2 then finish it off with one more layer of tortillas, sauce, cheese and olives to garnish.
At this point you can cover it with foil and freeze or cook to eat.
about 375 degrees about 30-45 min- remove foil the last 10 minutes so the cheese will melt.
hopefully I haven’t left anything out. let me now if you have any questions.
oh i know what I forgot how much this makes… 9by13 pan i usually make 2 or 3 smaller pans ans freeze them.