Friday, February 17, 2012

Enchilada Casserole

This is one of Mom's recipes that we probably all have, but I thought I'd just add it to the blog. I left out the olives, since I don't care for those.

12 corn tortillas, torn
1 1/2 lb ground beef
1 onion, chopped
1 10-oz can red enchilada sauce
2 cans condensed cream soup with 1/2 cup milk
1 small can chopped green chilies
1 lb cheese, grated
sour cream

Brown ground beef and onion; drain. Add enchilada sauce, soup/milk, and chilies. Simmer while preparing the rest. Tear tortillas into small pieces. Put a thin layer of sauce in 9 x 13 pan, then layer torn tortillas, cheese, more sauce, etc. Bake at 250 for 45 min. Serve topped with sour cream, chopped lettuce, and diced tomatoes.

Salsa Chicken

I found this recipe here, and made just a slight change.

1 pound boneless skinless chicken breasts
1 recipe condensed cream soup
1 t gf chicken boullion
1 cup salsa
1 T taco seasoning
1/2 can black beans (rinsed and drained)
2 T chopped cilantro
2 t lime juice
1/4 c sour cream
optional: grated cheddar cheese to sprinkle on top when serving

Place chicken, soup, boullion, and salsa in a crock pot. Sprinkle taco seasoning over everything. Cook on low for 6-8 hours. Pull the chicken out and shred, then return back to crock pot. Stir in black beans, cilantro, lime juice, and cilantro and continue cooking until everything is heated through. Serve over rice.