Cachilada (or Enchilada Casserole)

I came up with this recipe one night that I was not sure what to make for dinner.This casserole is very easy to make and very tasty. It does not look really pretty once you have dished up, most casseroles don't look pretty anyway but the it is worth to give it a try.

2 1/2 cups cubed cooked chicken
6 green onions, chopped
2 tablespoons chopped fresh cilantro or 1 1/2 teaspoons dried cilantro
1 can cream of chicken
1 can cream of mushroom with roasted garlic (or plain cream of mushroom)
1 cup sour cream
1 1/2-2 cups chunky salsa (mild or medium)
3 cups shredded Cheddar cheese
12 -14 small corn tortillas cut in halves and then quarters


Mix the cream of chicken, cream of mushroom, sour cream, cilantro and green onions.

Grease a 13 x 9-inch baking pan. Pour some creamy mixture to slightly cover the bottom of the pan. Spread.

Place one layer of  corn tortillas (4 per layer), 1/2 the amount of chicken, drizzle 1/2 the amount of salsa and 1 cup of cheese, repeat layers: tortillas, 1/2 soup mixture, remaining chicken, remaining salsa, 1 cup cheese, remaining 4 tortillas, remaining soup mixture and remaining cup of cheese.

Bake at 350 F and bake for 30-35 minutes until hot and bubbly ans slightly brown.

Remove from the oven and let set for 5-10 minutes before serving.


Yield: 6-8 servings