Chicken Enchilada Casserole
By
Heather Michele Miller-Lamantia
@HLam73
1
When I found myself to be a complete failure at folding an Enchilada, I decided to do what I do best...improvise! I decided to take the ingredients to the casserole dish! I have a basic recipe here, the things you can add to this to make it fit your palate are endless! My kids like it plain, but their parents like a little kick!
Rating:
★★★★★ 1 vote5
Prep:
20 Min
Cook:
30 Min
Ingredients
-
1 pkgchicken breasts, boneless and skinless
-
2 can(s)cream of chicken soup
-
1 can(s)milk, 2%
-
1 bag(s)tortilla shells
-
1 bag(s)mexican blend shredded cheese
-
1 bottlesalsa
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1 can(s)refried beans
-
1 ptsour cream
How to Make Chicken Enchilada Casserole
- Cook the chicken through until no longer pink. Cut/chop into bit-sized pieces. Set aside. Preheat the oven to 350 degrees.
- Combine the cream of chicken soup with the milk in a large mixing bowl. Mix well. If mixture is too thick, add more milk a little at a time. Keep in mind it cannot be soupy thin.
- Add salsa. to taste, to the soup mixture. Mix well. Add the chicken and stir to coat all the chicken pieces thouroughly.
**I omit the salsa and just serve on the side when I make it for the kids** - Pour some chicken mixture over the bottom of a baking dish. Sprinkle on some cheese.
- Cover the chicken mixture with a tortilla. May need to cut tortillas to make them fit your dish. I use 1 large and half of another to fill a 9X13 dish. Play around with it to see what works best for you.
- Continue layering the chicken, cheese and tortillas. Top layer should be a tortilla topped with some cheese.
- Cover the baking dish with foil wrap and bake for 30 minutes, the liquid in the mixture should be bubbling when done.
- To Let the casserloe stand a couple minutes so it's not really sloppy when you cut into the casserole. Serve with refried beans, salsa, sour cream and any extra cheese.
About Chicken Enchilada Casserole
Regional Style: Mexican
