We are back on the cooking train! After taking a bit of a hiatus from grocery shopping (literally), I finally got back to Trader Joe's, stocked the pantry and refrigerator, and my family can eat home-cooked meals again. I think my husband is happy about this. I broke open Mom's recipe books again and came across this easy enchilada casserole. It is not only extremely easy, but boy, it is good! I feel that it can be eaten alone as a casserole or it can be used as a dip!
As usual, I do not know where it originated from and invite any readers to speak up if they know the history about this one. I absolutely love learning about where these recipes came from and about the people that knew my Mom. She had a great impact on the lives of so many people and it warms my heart to hear more about her from those that loved her!
3 Cans chili - no beans (I used turkey chili with beans and it is delicious)
1 Can corn - drained
1 8 oz sour cream
1/2 Bag crushed corn chips
1 Cup green chili salsa
- Mix all ingredients together and place in baking dish.
- Top with cheddar cheese.
- Bake 30 minutes at 350ºF.
- Serves best if it has been refrigerated and re-heated.
And that is it! So fast, so easy! Happy Superbowl Sunday! This one would be a good one to take to a party.
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