Creamed Enchilada Casserole
We have it from reliable sources that vampires are partial to this recipe as well
  • 9 corn tortillas, hand torn to the size of corn flakes, separated into three equal piles
  • 1 lb of grated cheddar cheese (the original called for American cheese)
  • 1 can evaporated milk
  • 1 can cream of chicken soup
  • 1 small can diced green chiles
  1. Preheat the oven at 350 degrees.
  2. Warm the soup, evaporated milk and chiles in a saucepan.
  3. Spread one pile of tortilla shreds on the bottom of an 8 x 8” casserole pan.
  4. Sprinkle ¼ of the cheese over the tortillas and then spoon ⅓ of sauce (about a cup) over the tortillas and cheese.
  5. Repeat the process to make two more layers and top with remaining cheese.
  6. Bake for 30 minutes or until cheese begins to bubble and brown.
Best served with pinto beans (sometimes, it is all about the whistle berries), cornbread and canned mustard greens. And some horseshoe coffee.
Recipe by Cabin Goddess at