A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Open Faced Enchiladas
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- #73380
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
18 corn tortillas
1 quart red chile sauce
chicken, cooked, shredded, amount as needed
1 large onion, chopped
1 cup cheddar cheese, grated
ripe olives, minced
6 eggs, fried
directions
Fry one-third of the tortillas in oil just long enough to soften them, then remove from oil.
Coat the softened tortillas in the red chile sauce, and lay in a single layer in large oven-proof dish. Sprinkle with shredded chicken, olives, onion, and cheese.
Cover with red chile sauce and place another third of the tortillas on top. Repeat toppings, ending with sauce.
Bake at 325 degrees F for 25 minutes. Top each stack with a fried egg.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
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