Preparedness Pro in Your Kitchen—Spicy Spaniard Enchilada Casserole

by Kellene

EnchiladaI was able to obtain 10 packages of flour tortillas for free this past week, so guess what was on the menu? Anything and everything I could come up with that would make use of them.  Fortunately my first invention turned out quite well.  Just a note though, this recipe will make TWO casserole dishes full.  So serve one for dinner and put another in the freezer for that night you don’t feel like cooking.  I like how this recipe extends the chicken which I’m planning on being “precious” in a time of need. The heat level of this recipe will be determined by the spice level of your chosen enchilada sauce. I liked how this one turned out because it wasn’t the same ole, same ole enchilada casserole.  Enjoy!

Spicy Spaniard Enchilada Casserole

 

EnchiladaOne package of Rice-A-Roni Spanish Rice

1 can of corn, drained

1 1/2 cups of shredded chicken

1 can of black beans, drained

2 T. Shirley J Onion Seasoning

1 can of tomato soup

2 regular sized cans of red enchilada sauce

1 can of cream of chicken soup

16 flour tortillas (the soft taco size, not the gigantic burrito size)

4 cups of preferred shredded cheese (I like cheddar or Mexican blend)

EnchiladaMake the Rice-A-Roni according to the package instructions. Once it’s finished, add the chicken, black beans, Onion Seasoning, and corn to the skillet and warm through.

In a separate bowl, mix together the enchilada sauce, cream of chicken soup, and tomato soup.

Spray two 9 x 13” casserole dishes with non-stick spray. Take one tortilla shell and place about 1 tablespoon of the sauce mixture  down the middle of it. (if there is a longer part of your tortilla, do it down the longest part.)  EnchiladaTop with 2 tablespoons of the rice/chicken mixture, then top with about 1 tablespoon of the cheese. Roll up and place seam side down in the casserole dish. Repeat this until you fill each casserole dish with eight filled tortillas each.  Then top the enchiladas equally with the remaining sauce and then top equally with the remaining cheese.

Bake at 350 degrees for 30-40 minutes, until it’s bubbling and the cheese is well melted.


Tags: 

© 2019 Of COURSE this post is Copyright Protected by Preparedness Pro. All Rights Reserved. NO portion of this article may be reposted, printed, copied, disbursed, etc. without first receiving written permission by the author. This content may be printed for personal use only. (Then again, laws are only as good as the people who keep them.) Preparedness Pro will pursue all violations of these rights just as vigorously as she does any of her other freedoms, liberties, and protections.


Comments

This looks so YUMMY!! What else are you planning on using them for?? Since you still have shells may I suggest making Quesadillas - Here's how I make them - 2 tortillas per quesadilla - cook both sides of the shells until they start to bubble on a dry skillet; take off the skillet and add toppings to the first tortilla- chicken or beef, cheese (we like pepper jack), black beans, white corn, salsa, green peppers, thin sliced tomatoes, onions, refried beans, rice, wheat sprouts, sliced olives, ranch dressing - what ever you like - (doesn't matter the order you put it on, just don't add so much that it falls out from between the 2 tortillas - keep the filling toward the center) top with second tortilla. Now you have a tortilla 'sandwich'- spray the outside of the tortilla with cooking oil and lightly salt - cook that side down on the skillet; spray the second side and salt, flip it over like a pancake when it starts to brown and crisp and then toast the other side until it feels hot thru; sometimes I flip them over a couple of times to make sure it is hot thru. Cut with a pizza cutter into triangles. If you can stand to wait a few minutes and let it cool a little, it will cut easier when melted cheese 'sets up'. You can even do a fold over 1/2 size one and the filling does not fall out as much. Makes for a nice crispy shell when you spray on the oil and sprinkling on the salt!! My son even likes them cold as leftovers, so I cook up a bunch when I do them. If you'll pre-cook all the shells you plan to use first it's easier. Then you can be cooking one and filling the next one as you go.

Preparedness Pro's picture

Definitely going to try those. I'm running out of creativity and still have 4 packages left. :-)

I have a lot of Masa Harina that would make great tortillas and some Black beans would be a great twist on this recipe. Yummy sonds like something to try out.
Funny my flour tortillas never work out. (More Practice) I'm doing better making Masa Harina (Corn tortillas). I'll get to making my own tortillas of all sorts.

Share your thoughts on the matter

Disclaimer

Please note that the name you use in the "Name" field above will be the name displayed on your comment.