chicken enchilada casserole
(2 ratings)
This is one of my grandson's all-time favorites. You can also freeze this and thaw overnight in the refer.
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(2 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For chicken enchilada casserole
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1 Tbspbutter
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1/2 conion, chopped
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10 3/4-oz cancream of chicken soup
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1 csour cream
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1/4 tspground coriander
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1/4 tspground cumin
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12flour tortillas, chopped
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3 cchicken, cooked and cubed
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7 ozgreen chiles, diced
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2 ccheddar cheese, shredded (i use a mexican blend)
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2 cmonterey jack cheese, shredded
How To Make chicken enchilada casserole
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1Place butter and onion in 1 quart casserole. Cook covered full power 2 to 4 1/2 minutes. Stir in soup, sour cream, coriander, and cumin. Mix well. Set aside.
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2Layer 1/2 of tortillas, chicken, chilies, soup mixture, cheddar, monterey jack in 2 quart dish. Repeat layers reserving cheese.
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3You can either bake this or microwave it.
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4Microwave: Cover loosely with saran wrap. Heat covered on full power 9 to 12 minutes. Sprinkle remaining cheese on top. Cover. Let stand 5 minutes.
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5Oven: Bake in preheated 350ºF oven for 25 to 30 minutes. Sprinkle remaining cheese on top. Cover. Let stand 5 minutes.
- 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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