Jeanine's Chicken Enchilada Casserole Recipe

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Jeanine's Chicken Enchilada Casserole

Jeanine Cockrell

By
@AZGirl63

This recipe was given to me by one of my good friends years ago. I put a bit of a spin on it with a few extra ingredients!


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Serves:

6-8

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

3 medium
chicken breasts, boneless and skinless
8 oz
shredded mexican cheese
2 can(s)
cream of chicken soup
16 oz
sour cream
1 c
chicken broth
1 tsp
garlic powder
1 tsp
sea salt
1 can(s)
green chillies, chopped
1/2 tsp
cumin
1 tsp
chili powder
1/2 tsp
black pepper
1 pinch
red pepper, ground
1 pkg
white corn tortillas

Directions Step-By-Step

1
Prepare 13x9 pan by spraying with cooking spray. Begin browning chicken breasts in olive oil or whatever oil you like to use, until cooked through, set aside to cool in refrigerator. Put together all ingredients for sauce in a large saucepan. Pour in soup, sour cream, green chillies, stirring after adding each ingredient. Add spices and stir. Add chicken broth and heat slowly, stirring occasionally until mixture comes to a light boil. Lightly heat tortillas in oil from chicken about 10 seconds each side, set on paper towels to drain. Take chicken out of refrigerator and cut up or shred. Taking a ladel of sauce pour some over the bottom of the 13x9 pan. Put 5 or 6 tortillas down, add some chicken, add some cheese and pour some sauce over this. Add another layer of tortillas and continue same process as before. Top layer should be sauce with cheese spread over top. Put in preheated 350 degree oven for about 30 minutes. Let set for 3 minutes before serving. This is good with mexican rice and refried beans or a nice green salad.

About this Recipe

Regional Style: Mexican
Hashtags: #Casserole, #cheesy