Monday, April 4, 2011

Frugal Recipe: Mexi-Lasagna/Enchilada Casserole

This recipe is from a friend in my homeschool group. We have a potluck lunch on group days. We have a menu for our potlucks with a rotation of who brings what… from main course, to drink, to dessert etc. Three moms bring the main course so we get quite the variety- which we all enjoy. For example when it was baked spaghetti- we had 3 different kinds. Or course, I had a little from each. Delicious! It is wonderful to share the food chores and try new things. I love that I’ve gotten a couple new recipes out of the deal too!

Update 2012: I've been told this is more of an enchilada casserole than a lasagna and after exploring recipes- I have to agree. What to do? What to do? We've been calling this Mexican Lasagna for over two years! I think the name is stuck!

Mexican Lasagna [or Enchilada Casserole]
2 to 2 ½ cups chicken (cooked and shredded) **
1 can enchilada sauce (old el Paso, mild)
1 can cream of mushroom soup
2/3 cup milk
8-10 flour tortilla shells
2 cups shredded cheddar or Mexican blend cheese

Set oven to 350. Mix shredded chicken, enchilada sauce, cream of mushroom soup, and milk together.  Fill each tortilla shell with a handful of cheese, and roll up.  Lay in a 9x13 pan.  Pour chicken mixture over tortilla wrap.  Put extra cheese on top.  Bake 350 about 30 min.

Serve with dollops of sour cream.

**If desired: Substitute 1 lb. browned hamburger


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