chicken enchelada casserole
(1 rating)
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This is a favorite of all my kids and grandkids. It is easy and filling. Great when you have a large group. You can just add lots of simple veggie sides, it will make a great easy meal.
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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
25 Min
Ingredients For chicken enchelada casserole
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3 canpre cooked chicken
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10corn tortillas
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1 canchicken broth
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8 ozsour cream, fat-free
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1 cancream of chicken soup
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1 cancream of mushroom soup
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1 pkgmexican blend shredded cheese
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4green onions
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1 Tbspcumin
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to tastesalt and pepper
How To Make chicken enchelada casserole
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1Pre-heat oven to 350 degrees. Chop green onions. Break apart all 3 cans of chicken into small pieces. Spray casserole dish (9x12).
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2In medium size boiler mix both cans of soup, small container of sour cream, cumin and season to taste. Just want to dissolve solve, add 1/2 cup of broth. Just keep warm until you start building casserole..
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3Bring chicken broth to a boil. Dip corn tortillas 1 at a time in the broth (this makes them soft). Using 6 tortillas, make your bottom layer of the casserole. Using 1/2 the chicken spread evenly on top of tortillas, then spread 1/2 of the soup mixture, sprinkle 1/2 the green onions and 1/2 of the cheese on top. Repeat the next layer same as the 1st. Bake 20-25 minutes or until edges start to crisp and all cheese is melted.
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4To change up you can substitute jalepenos for green onions. You can also use a can of drained Rotel tomatoes (use 1/2 on top of chicken before you add soup mixture).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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