Paul and Penny

Josh’s Mema Williams used to make this alot.

At our house it’s AKA: White Mexican Casserole

1/2 c chopped onion (I use a little less)
1 lb ground sirloin
Brown with garlic powder. Drain if needed.

Add:

1 small can of cream of chicken soup
1 small can of cream of mushroom soup
1 small can of enchilada sauce or salsa (I usually substitute 3/4 to 1 small can of Rotel in place of the enchilada sauce and chilis)
1 small can green chilis
1 can milnot
Mix and simmer 15 minutes.

Also needed:
1 bag of plain Doritos
1 lb shredded cheese

Layer as follows:
Crush up 1/2 bag of tortilla chips and place in a 9 x 13 pan sprayed with Pam. Cover with soup mixture and top with shredded mild cheddar cheese. ( I use Monterey Jack making it really white).

Bake 350 until cheese melts.

Serve with the rest of the chips and a salad if desired.

This is one of my favorite things to make, it is great for kids because it isn’t too spicey. –Penny

1 lb ground beef

1/2 onion

garlic powder

Cook above until meat is brown, drain if needed, add 1 8 oz can of Contadina tomato sauce, and 1 can of water, simmer for a few minutes.

Use 1 package of Mission flour tortillas left out on counter to soften so they are easy to roll up.

Spread each tortilla with one knife of Frito Lay Original bean dip (you could use refried beans too)

1 to 2 T meat mixuture, and 1 T shredded cheese.

Roll all up and place on place and heat them all at once for 1 to 2 minutes on high until cheese melts.

Josh’s Mema used to make this all the time and it was a big hit.

1/2 c chopped onion

1 lb ground beef

brown with garlic powder and drain if needed.

add small can of cream of chicken and small can of cream of mushroom and a small can of taco sauce , 1 can Milnot, and 1 small can of green chilis. (I usually just add 3/4 to 1 can of Rotel in place of the taco sauce and the chilis).

Mix and simmer for 15 minutes on low.

Crush 1/2 bag of plain tortilla chips in a 9 x 13 pan sprayed with Pam, cover with meat mixture and top with shredded mild cheddar.
Bake at 350 til cheese melts.

Emily’s Chicken Enchilada recipe

Emily layers one layer of the frozen chicken breast in skillet and adds a little water to simmer until they are done and the water is gone and they kind of get a little brown. Add 1 can rotel and shred up chicken as they simmer in rotel.

she uses white corn tortillas and places the chicken mixture in each one and rolls it up and places it in a 9 x 13 pan. Spray with Pam
(if your tortillas are hard to roll without breaking, just dip them in some chicken broth (you will use some for your sauce later) and that will soften them to roll up.

For sauce to pour over:

saute til done:
4 cloves garlic, minced, 2 T margarine and 1/2 cup onion, diced

Then mix 8 oz sour cream with 3 T flour and add to onion mixture when it’s done. Stir in 1-16 oz can (or 2 cups) of chicken broth and 1/2 C Monterey Jack cheese. Mix and pour over rolled up tortillas. Cook covered with foil at 350 for about 30 minutes then add another 1/2 c cheese and continue to bake til cheese melts.

I’ve been making this since I was 16 years old and it is easy and delicious. -Penny

Boil, bake or buy a whole chicken (or about 4 chicken breast). Debone chicken.

In 9 x 13 pan sprayed with Pam, layer the following:

chicken, plain tortilla chips, rotel and velveeta or American cheese slices and repeat ending with cheese.  You can add some chicken broth or cream of chicken soup in one layer to add flavor, but this is optional. Cover and bake at 400 for about 30 minutes, until hot and bubbly.

This is a dish I found one day when I was looking for something a little more complicated than my usual extravaganza of Sloppy Joe to make for the kids. -Paul

The way it’s written

1 lb ground beef
1 med onion chopped, 1/2 cup
1 jar 8oz green Mexican salsa
1/2 cup diary sour cream
1 can (10.75 oz) condensed cream of chicken soup
1 jar (2 oz) sliced pimentos drained
6 corn tortilla cut into 1 inch strips
2 cups shredded cheddar cheese (8 oz)

Cook and stir ground beef and onion until beef is brown, drain. Spread 1/2 cup of salsa in bottom of ungreased square baking dish, 8×8x2. Mix remaining salsa with sour cream, soup and pimentos. Layer half of the tortilla strips, beef mixture, soup mixture, and cheese on salsa and repeat. Bake uncovered in 350 degrees oven until casserole is hot and bubbly (30 mins), let stand 10 minutes, garnish with olives if desired.

The low-carb way that Penny and I do it

We use medium red salsa, a little more than called for. We skipped the pimentos and olives. We used egg crepes instead of corn tortillas. Of course, that means it’s not really a tortilla casserole anymore, but it still tastes great.

The way I used to do it

I use mild red salsa, no pimentos, and flour tortillas. I had a pretty big family so we usually go a bit heavy on all of the ingredients. I particularly enjoy it a bit soupy. The bottom line is that you can adjust this recipe to fit your tastes without ruining it.

Chicken Enchiladas- by Old El Paso-modified by Didi

PAUL LOVES LOVES LOVES CHICKEN ENCHILADAS, ESPECIALLY GREEN SAUCE (VERDE)!!!!
3-4 cups (1 lb) Cooked, Chopped Chicken
1 8 oz Block Cream Cheese
2 10 oz cans Green Chile Enchilada Sauce
1 4.5 oz can diced Green Chilis
12 count pkg Flour Tortillas
1 cup grated Monterey Jack cheese
1 small onion, chopped fine
2 chopped Anaheim peppers, (optional)
1 can sliced black olives (optional)
Heat oven to 400 °. Grease bottom of 13X9 glass baking dish.
Microwave the Cream Cheese until softened. Add in the chopped onion, and chopped Anaheim peppers (optional), and sliced black olives (optional). Blend, then add chopped chicken.
Spoon mixture across flour tortillas, roll, and place in dish seam side faced down.
Spoon Enchilada sauce across the dish, covering all enchiladas. Top with grated cheese. Bake uncovered for 15-20 minutes until hot and bubbly.  Serve with a dallop of sour cream or salsa, refried beans, rice, salad…