Chicken Enchilada Casserole II

A great enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It’s best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.

Step: 3

Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.

Step: 4

Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You’re done!

Per Serving: 537 calories; protein 31.4g; carbohydrates 39.9g; fat 28.1g; cholesterol 94.9mg; sodium 1130.5mg.

Preparing your food in advance can be extremely enjoyable when you do it with your likely music in the yard , a soothing beverage of choice or even a partner. It is thoughtful to write every step required to create the meal , which may include all of it from your tools and utensils to your processing menu . Make sure to checkdown the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the correct ingredients . This includes all of from pots, pans, bowls and utensils to those essential items that are easy to forget, like as parchment paper and foil. Items like crunch bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner dish are a must-have for any home chef.