Awesome and everybody will love it
- 1 large onion chopped
- 1/2 c. chicken broth
- 1 teaspoon chopped garlic
- 1 10 oz. can condensed cream of mushroom soup
- 1 10 oz. can condensed cream of chicken soup or cream of c (whichever you have on hand)
- 1 can diced ro-tel tomatoes or fire roasted diced to chopped
- 2 stalks celery chopped or 2 tsp celery seed
- 2 envelopes taco mix (or homemade)
- 2 1/2 c. cooked shredded chicken or 2 lb ground beef
- 2 c. shredded colby/jack cheese or chedder
- 1 bag tortilla chips (i always use the opened stale chips)
- Carbohydrate 4.32791999953049 g
- Cholesterol 115 mg
- Fat 23.1669999999929 g
- Fiber 0.972200021952369 g
- Protein 29.1150199999097 g
- Saturated Fat 6.6334396666654 g
- Serving Size 1 1 Serving (212g)
- Sodium 124.952333333092 mg
- Sugar 3.35571997757812 g
- Trans Fat 1.97762366666452 g
- Calories 349 calories
Step-by-step
- Brown beef if using beef. If using already cooked chicken skip this step. Add the onion, celery and garlic till veggies soft and remove from heat. Add the taco mix and mix thouroughly.
- Crush half tortilla chips and spread in a 9x13-inch baking dish.
- In a separate bowl. Mix the soups, Ro-tel, chicken (only if using chicken), chicken broth, jalepenos and 1 C. of the cheese.
- Add a layer of ground beef, a layer of soup mixture and a layer of tortillas.
- Continue until all ingredients are used.
- Top with cheese.
- Bake in 350 degree oven for 25-30 minutes.
Standard enchiladas demand rolling, dipping, and individual filling steps before baking. This layered casserole skips the wrapping process entirely. Success rests entirely upon moisture management. Cream soups combined with broth and tomatoes create significant liquid volume. Unchecked moisture turns corn chips into mush within minutes. Crushing half the chips for the base establishes a structural foundation. Whole chips absorb liquid differently than fine crumbs. Sweat the onions, celery, and garlic until translucent and completely softened before adding seasonings. Excess raw moisture from vegetables prevents the thickeners in the taco mix from hydrating properly. Brown ground beef over medium heat and drain excess fat completely before combining it with other wet elements. Excess grease pooling in the baking dish prevents the cheese from melting into a cohesive layer. Spread ingredients evenly in a standard 9x13-inch glass or ceramic baking dish. Glass retains heat longer than thin metal sheets, which helps crisp the edges during the 30-minute baking window at 350 degrees Fahrenheit. Stale or opened tortilla chips work surprisingly well here because lower initial moisture content helps them withstand the heavy sauce without losing all structural integrity. Cover the final top layer thoroughly with shredded colby-jack or cheddar cheese to seal in steam during the initial stages of baking. Remove the dish from the oven once the cheese turns bubbling and golden brown at the corners.
