chicken enchilada casserole
This is one of my grandson's all-time favorites. You can also freeze this and thaw overnight in the refer.
prep time
15 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 tablespoon butter
- 1/2 cup onion, chopped
- 10 3/4-oz cans cream of chicken soup
- 1 cup sour cream
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 12 - flour tortillas, chopped
- 3 cups chicken, cooked and cubed
- 7 ounces green chiles, diced
- 2 cups cheddar cheese, shredded (i use a mexican blend)
- 2 cups monterey jack cheese, shredded
How To Make chicken enchilada casserole
-
Step 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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Step 2Layer 1/2 of tortillas, chicken, chilies, soup mixture, cheddar, monterey jack in 2 quart dish. Repeat layers reserving cheese.
-
Step 3You can either bake this or microwave it.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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