This super easy, super delicious casserole is the perfect weeknight meal! It is cheesy and hearty, with just the perfect amount of spice!
Prep Time20 minutesmins
Cook Time1 hourhr
Course: Main Course
Servings: 8
Author: Jamie at "The Family Food & Fun Space"
Ingredients
1cancream of chicken soup
⅓cupmilk
2½cupsshredded cheese, divided (I use the Fiesta or Mexican blends, or freshly grated Monterey Jack)
¼tspgarlic powder
½tspExtra Spicy Mrs. Dash
1tspdehydrated onion
½cupdiced green chile (use more or less depending on your spice level preferences)
1canpinto beans, rinsed and drained
1canhominy, drained (or substitute one medium potato, cooked, peeled, and diced)
2cupschicken, cooked and diced
20corn tortillas
Instructions
Preheat the oven to 350° and spray a 9x13 baking dish with nonstick spray. Set the baking dish aside.
Add the cream of chicken soup and milk to a large bowl, and stir together until well mixed.
Add 1¾ cups of cheese, spices, chile, beans, hominy, and chicken. Mix well.
Tear the corn tortillas into about 8 pieces each and add the pieces into the large bowl.
Carefully mix the tortillas into the mixture. The tortillas should be well distributed.
Transfer the casserole mixture to the prepared baking dish and top with the remaining ¾ cup shredded cheese.
Cover the baking dish with a lid or aluminum foil (I like to spray the foil with nonstick spray so it doesn't pull up the melted cheese later).
Bake the enchiladas for about one hour, removing the lid/foil for the last 15 minutes. The cheese should be golden brown and bubbly.
Serve and enjoy!
Notes
This recipe can be made in the crockpot - pour the prepared casserole mixture into the crockpot (don't forget nonstick spray!), top with more cheese, cover with the lid, and cook on low for 5 to 6 hours. Do not pass 7 hours because the edges get really brown and crispy. Note that the enchiladas will have a little softer texture than in the oven because the crockpot retains so much moisture.