MY VERSION OF CREAMY ENCHILADA CASSEROLE

My Version of Creamy Enchilada Casserole image

Provided by Judy Brick

Time 1h20m

Number Of Ingredients 11

Previous Next

1 pkg large flour tortilla's
3 medium blocks of pepper jack cheese(8-10 oz blocks)
16 oz of sour cream
2 can(s) 10 oz of white chicken breast (drained)
1 can(s) (10 3/4 oz) can of cream of chicken soup
2 pkg shredded cheddar cheese ( can use med or sharp)
1 pkg taco seasoning
1 small onion ( diced very small)
1 pkg mozz, cheese(1 cup) and also of shred(pepper jack or monterey jack cheeses)
2 tsp cumin
4-6 Tbsp milk

Steps:

1. Dice your blocks of pepper jack cheese and melt in microwave and check very often as it will scorch easily and then add your milk to make a creamy consistency.After its melted place hot bowl on counter top.
2. Then add all Other ingredienst but NOT the SHREDDED CHEESE! Stir till a very nice creamy texture and if too stiff you can add a little bit more milk..
3. Using a 9x13 pan ( I have used pyrex and alum and it doesnt matter the type) Ladle a little of the sauce on the bottom of your pan. Then place 2 large flour tortiall's Ladle more sauce and smooth out over the tortilla's Then sprinkle a bit heavily with the shredded cheddar cheese. Yhen Repeat till the Top is Flour Tortilla's and if any sauce is left feel free to lightly spread some across the top layer of tortilla's. Then Sprinkle your Mozz Cheese and then your Pepper Jack or Monterey Jack cheese.
4. Preheat Oven at 350 Degree's Place pan in oven and cook till Bubbly which is usually about 35 minutes.Watch Often so that The cheese doesnt Burn.
5. Let it set and cool about 15 minutes before slicing . It will tend to be somewhat runny if you slice it right out of the oven.. Enjoy!!!