Not My Mother’s Kitchen – Muffy’s Enchilada Casserole
This is a classic example of a Not My Mother’s Kitchen recipe adventure. While ultimately it turned out fine, it’s the inadvertent swapping of featured meat that makes me roll my eyes at myself.
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- Today’s featured players – ground beef, cream of mushroom soup, cheddar cheese, tortilla chips and enchilada sauce
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- Spices… Garlic Powder, Granulated Onion, Cumin (can’t do Mexican without Cumin!) and Ancho Chili Powder
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- I suppose this could qualify as a one dish meal if you don’t count the food processor or bowl for crunching chips
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- browning beef – this is when I add the spices
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- Freshly grated extra sharp cheddar cheese!
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- My favorite part of grating cheese with the food processor – all the soft yummy scraps around the blade and lid! Practically Cheese Ball like
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- Tortilla chips for crunching
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- Meat and Chips waiting for their saucy companions
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- Adding the cream of mushroom soup
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- Ready for a final stir of the enchilada sauce and cheese
Muffy’s Enchilada Casserole
Adapted from No More than Five Ingredients – recipes from Home Economics (FACS) Teachers.
1 (10.75 oz) can Cream of Mushroom Soup
1 (15 oz) can Enchilada Sauce
2 cups cooked chicken breast, diced (or in my case about one pound of ground beef, browned)
1 cup cheddar cheese, grated (I think it’s more like 2 cups because we wanted more on top when we served it)
3-1/2 cups tortilla chips, crushed
Preheat oven to 375°.
Place all ingredients in a large bowl and mix well (I drained the meat after cooking and mixed it all into my Dutch Oven).
Bake for 25 minutes.
Serve with rice or sour cream and salsa, if desired. We added more crunchy chips, cheese and sour cream, plus a green salad.
Ultimately quite tasty and made great leftovers for lunch! Enjoy!