Ingredients
18 large corn tortillas, cut in half .
1 chicken, boiled , boned and shredded, can used a broasted chicken
1- (10 -1/2 )ounce can of cream of chicken soup
1 – ( 10-1/2 ounce) can of cream of mushroom soup
3 ( 4 -1/2 ounce) cans of chopped green chile’s
2 teaspoons minced garlic
2 teaspoon salt
2 teaspoons cumin
2 tablespoons chili powder
1/2 teaspoon black pepper
1 teaspoon crushed red pepper
2 pounds of Monterey jack cheese, grated
1 carton ( 16 ounce) sour cream
1 ( 4 ounce) jar of diced pimentos, drained
3 cups of chicken broth

Directions
1. Preheat oven to 350 degress F.
2. coat 9 x 11 inch casserole with no- stick spray
3. make a layer of tortillas in bottom of casserole dish.
4. spread half the chicken over tortillas.
5. combine soups, chiles, and seasonings; in a bowl
6. top chicken with 1/2 of the soup mixture and sprinkle with 1/3 of the cheese.
7. cover this with a layer of tortillas, layer chicken, cheese and the rest of the soup mixture.
8. spread sour cream over this layer.
9. layer with pimentos now and remaining cheese.
10. top with tortillas.
11. pour chicken broth over casserole

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* 10 ounce can enchilada sauce
* 1 cup uncooked converted white rice
* 1 cup chunky salsa
* 2 cans condensed cream of celery soup
* 5 bone in chicken breast halves with skin

Directions

1. Heat oven to 325.
2. Spray rectangular glass baking dish with cooking spray.
3. Reserve 2 tablespoons enchilada sauce for brushing on chicken.
4. In large bowl mix remaining enchilada sauce, rice, salsa and soup then pour into dish.
5. Arrange chicken skin side up over rice mixture.
6. Cover tightly with foil and bake 1 hour.
7. Uncover and brush chicken with reserved sauce then uncover and bake 1 hour longer.

* 2 pounds ground beef
* 1 large white onion chopped
* 1 rib celery chopped
* 15 ounce can jalapeno black-eyed peas
* 1 can cream of chicken soup
* 1 can cream of mushroom soup
* 1 can hot or mild enchilada sauce
* 1 teaspoon garlic powder
* 10-1/2 ounce bag tortilla chips
* 3 cups grated cheese

Directions

1. Brown and drain meat.
2. Add onion, black-eyed peas, celery, soups, enchilada sauce and garlic then stir to blend.
3. Grease 1 large casserole dish.
4. Build up layers beginning with the chips then the meat and then the cheese.
5. Repeat process and bake at 450 for 35 minutes.

* 1 to 1 1/2 lb chicken
* 1 can enchilada sauce
* 2/3 cup salsa- your choice
* corn or flour tortillas
* 2 cups shredded cheddar/ pepper jack cheese
* 1/2 cup refried beans
* 1/4 cup vegetable oil

Directions

1. Preheat oven to 375
2. Cut chicken into bite sized pieces
3. Cook chicken in a pan over medium/high heat until done- about 5-7 minutes
4. Add enchilada sauce, I used Old el Paso, and salsa, Newman’s Own black bean+corn, and simmer while you prepare pan
5. Add oil to 9×13 glass/metal dish, swirl until bottom is covered
6. Add a single layer of tortillas, overlap is ok!
7. Spread half the chicken/sauce mixture over tortillas
8. Sprinkle one cup of the cheese
9. Another layer of tortillas
10. The rest of the chicken mixture
11. Dollop the beans over chicken mixture
12. Cover with another tortilla layer + top that with rest of cheese
13. Cover and bake for 20 minutes
14. After 20 minutes, remove cover and bake 5-10 more until top is browning and crispy
15. You should let it cool for about 10 minutes

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* 1.5 lbs. lean ground beef or ground turkey
* 1 med. onion, chopped
* 1 clove garlic, minced
* Salt & pepper
* 1 pkg. taco seasoning mix
* 1 small can enchilada sauce
* 1 can ro-tel tomatoes
* 6 whole wheat (or flour) tortillas
* 1 can cream of chicken soup
* 3/4 c. milk
* 1-2 c. Mexican or Co-Jack Cheese, shredded

Directions

1. Brown beef, onion and garlic.
2. Add taco seasoning mix and ro-tel tomatoes.
3. Season with salt and pepper.
4. Spray crock pot with non-stick spray.
5. Dip 2 tortillas in enchilada sauce and place in bottom of crockpot.
6. Spoon 1/2 of meat mixture on top of tortillas & sprinkle with mexican or co-jack shredded cheese.
7. Repeat layers once more.
8. Top with final 2 tortillas.
9. Combine soup, milk & remaining enchilada sauce.
10. Pour over top of casserole.
11. Sprinkle with remaining cheese.
12. Cook on low for 4 to 5 hours.
13. 10 minutes before serving, top with sliced tomatoes and chopped green onions.
14. Serve with sour cream if desired.

How visitors found this page:

• crockpot enchilida casserole with flour tortillas

* 1/4 cup olive oil
* 16 (6-inch) corn tortillas
* 1 lb. Monterey Jack cheese, shredded
* 4 cans (10 oz. Each) chunk chicken
* 2 cans (4 oz. Each) green chilies, chopped
* 1/2 cup chopped onion
* 2 cans (10 oz. Each) green chili enchilada sauce

Directions

1. Spray the inside of Ceramic Liner with cooking spray and pour oil into bottom.
2. Layer ingredients in Ceramic Liner: 4 tortilla shells (spread out), 1 cup cheese, 1 cup chicken, 1/4 cup green chilies, 1/4 cup onion, another tortilla layer, 1 cup enchilada sauce, and 1 cup cheese.
3. Repeat for remaining ingredients. Pour any remaining enchilada sauce over top.
4. Cover and cook on HIGH for 3 to 4 hours or until hot.

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* 1 16 oz. container sour cream
* 12 oz. shredded Monterey Jack cheese
* 1 10-oz package frozen spinach, thawed and drained
* 1 20 oz. can green enchilada sauce
* 18 6 inch corn tortillas
* 1 onion, chopped
* 1 2 oz. can chopped black olives

Directions

1. Preheat oven to 350°.In a small bowl,combine sour cream,spinach and 3/4 of the cheese.
2. Into a 9×13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan.
3. Layer half of the spinach-sour cream mixture, half of onion and 1/3 of the olives over the tortillas. Repeat.
4. Pour the remaining enchilada sauce over the final layer of tortillas.
5. Sprinkle with remaining olives.
6. Bake for 20 minutes.
7. Cut into squares and serve.

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• layered turkey spinach enchiladas

* 1 deep dish pie crust
* 4 eggs
* 1 cup half-and-half cream
* 1 1/8 cups cooked, diced chicken
* 1 1/2 cups broken corn tortilla chips
* 2 cups Monterey jack cheese
* 1 cup sharp cheddar cheese
* 1 cup salsa
* 1 (5 ounce) can green chilies
* sour cream

Directions

1. Heat oven to 350°F.
2. Combine eggs and half & half.
3. Stir in remaining ingredients.
4. Pour into crust.
5. bake at 350F 55- 60 minutes.
6. Serve with sour cream.

* 1-pack corn tortillas
* 2-cream of chicken soup
* 2-cans sliced black olives
* 1-pack of boneless skinless chicken breasts
* 2-small cans mild diced green chilies
* about 2 cups cheddar and Monterey jack cheeses or Mexican blend if you prefer
* milk or half half

Directions

1. Cook chicken and cut up. spray casserole dish with pam and lay down single layer torn up tortillas.
2. Spread out chicken, then scoop on and spread a layer of cream of chicken, add olives, green chilies, and cheese.
3. Pour some milk over the top (don’t drown), then add another layer of torn up tortillas and repeat.
4. Finish the top with tortilla, a few olives and cheese and pour a little more milk on top. Bake at 375 for about 30 minutes. Check.
5. When edges are boiling and top is golden and crispy, then it is done. Hope you like it!

* 1/2 large cooked meatloaf
* 3 cups roughly crushed tortilla chips (don’t make them too fine)
* 1 can of your favorite chili with beans (or 1.5 cups homemade)
* 1 tablespoon dried onion flakes (or 4 Tbsp freshly chopped)
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne, to taste
* 1 1/2 cups shredded cheddar cheese
* 1 1/2 cups shredded Monterey jack pepper cheese
* 1 (10 ounce) can enchilada sauce

Directions

1. Preheat oven to 350 degrees F.
2. Break the cooked meatloaf into bite-size pieces.
3. Crush the tortilla chips into approximately 1/2-inch pieces and line the bottom of a lightly-greased high-sided casserole dish with half of the chips.
4. Place the meatloaf on top of the chips, sprinkle with onion, cumin, and cayenne, half of the cheddar and pepper jack cheeses (mixing them together works well), then spread the chili over.
5. Top with remaining chips, then evenly pour over the enchilada sauce and sprinkle with remaining cheese.
6. Bake at 350 for 20 minutes covered (or longer, depending on your oven), then 5-10 minutes uncovered until cheese is browned to preference, or microwave for 7 minutes covered and bake for 10 minutes uncovered.
7. Serve with sour cream and guacamole.