Enchilada Casserole

I got this recipe from an advertisement for Carnation Evaporated Milk, believe it or not. The recipe was actually cleverly named Enchilada-Zagna, but that's just a little too catchy for me. Besides, it is not even lasagna-like because you don't cut the tortillas into strips. I was confused on how to layer the round tortillas in the rectangular pan - will it be too hard to cut where the tortillas overlap, will there be places with no tortillas that will just fall apart? But it all baked up fine. This was a really good recipe and very easy.

Enchilada Casserole
Category: Main Dishes
Sub Category:
Source:

3 c cooked, chopped chicken breasts
28 oz mild red enchilada sauce
8 oz sour cream
12 oz evaporated milk
2 c shredded cheddar cheese
4 oz can chopped green chiles
12 (7 in) corn tortillas

1. Preheat oven to 350. Grease 13x9 in baking dish

2. Combine enchilada sauce and sour cream in med bowl.

3. Combine evaporated milk, cheese and chiles in med saucepan. Cook over med heat, stirring, until cheese is melted and mixture is smooth. Remove from heat.

4. Spread 1 c enchilada sauce mixture on bottom of baking dish. Layer with 4 tortillas, 1 c enchilada sauce mixture, 1 ½ c chicken and 1 c cheese sauce. Repeat layer starting with tortillas. Top w/remaining tortillas, sauce mixture and cheese sauce. Cover with foil.

5. Bake at 350 for 40 minutes. Uncover. Cool at least 10 minutes before serving.

Notes: 1. I used two large cans of chicken instead of cooking and chopping chicken breasts. It worked great.

2. I used Light Sour Cream and, again, it worked well.