Jen's Firehouse Chicken Enchilada Casserole
**I take some shortcuts while making this receipe. Instead of having two different cheese I just buy a large bag of shredded mexican cheese.
**As far as the chicken, depending on the mood I am in, sometimes I used two large can of the chicken you can get at Costco.
This is amazing leftover! And it freezes great.
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- 2 c
- shredded cheddar cheese
- 2 c
- shredded mozzarella cheese
- 2 Tbsp
- olive oil
- 1 large
- white onion, diced small
- 4 oz
- can diced green chilis
- 10 oz
- can cream of mushroom soup
- 8 oz
- slices black olives
- 4 large
- flour tortillas, each cut into 6 pie shaped wedges
- 1 c
- salsa(whatever kind you like)
- 4 c
- diced, cooked chicken meat
1Preheat oven to 325 degrees F, and lightly grease a 9inch x 13inch baking pan.
2In a small bowl, toss the grated cheese together and set aside.
3In a large frying pan, heat the oil over medium heat. Add onion and saute until soft.
4Stir in the green chilis, soup and half the cheese.
5Cook, stirring constantly, over medium-low heat until the cheese melts.
6Line the bottom of the prepared baking pan with 9 of the tortilla wedges
7Spead evenly with 1/2 cup of salsa
8Cover evenly with 2 cups of chicken, then 1/2 the cheese sauce
9Repeat the layers: first the remaining tortilla wedges, then salsa, then chicken, then cheese sauce.
10Top with the remaining shreded cheese.
11Bake uncovered at 325 degrees for 50 mintues or until hot and bubbly.
12Let stand on a wire rack for about 10 minutes.