chicken enchilada casserole
(1 RATING)
People have begged me to bring this casserole to pot luck suppers, and the dish is always empty when it's time to go home. This recipe is courtesy of Joslyn Hersey.
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prep time
35 Min
cook time
30 Min
method
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yield
8 serving(s)
Ingredients
- 3# - chicken, skin on and bones in
- 2 cans enchilada sauce
- - tarragon
- - onion powder
- - rosemary, dried
- 1 tablespoon minced garlic
- 1 - bay leaf
- 16 ounces shredded mexican cheese blend
- 16 ounces sour cream
- 2 packages doritos, crushed
- - jane's crazy mixed up salt
How To Make chicken enchilada casserole
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Step 1Place chicken and spices in large pot. Cook until done (about 30 minutes). Drain, let cool a little, and take the skin and bones off. Set aside. Discard skin and bones.
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Step 2Place half of cheese, sour cream, enchilada sauce, half of the Doritos in a large bowl. Stir until combined. Add chicken. Stir to combine.
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Step 3Pour into greased 13x9x2" pan. Cover top with reserved crushed Doritos and cheese. Bake at 350 for 30 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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