Chicken Enchilada Casserole

Chicken Enchilada Casserole

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kathy turbitt

By
@turbie

I got this recipe from a person I work for. It is easy delicious,and just can't be ruined--enjoy! As you can tell this recipe can varied without damaging the taste at all! Like dark meat better? Use thigh meat. No time? Use the rotisserie chicken or crockpot your chicken while at work. More or less heat? Let your taste dictate how much chili to add...hope you all like this as much as my friends do!

Rating:

★★★★☆ 1 vote

Comments:
Serves:
4-6
Prep:
30 Min
Cook:
35 Min

Ingredients

  • 2-3
    large cooked and shredded chicken breasts
  • 12
    white corn tortillas
  • 1 can(s)
    cream of chicken soup, fat-free
  • 1 can(s)
    rotel tomatoes with green chilies
  • 2 c
    mexican blend shredded cheese
  • 1 dash(es)
    adobo powder-to taste
  • 1 can(s)
    small can jalapeno peppers--or 1-2 fresh roasted chilies peeled and seeded
  • 1/4 c
    diced onion
  • 1
    clove fresh garlic--or garlic powder to taste
  • 1 dash(es)
    cumin-(have made it without cumin as well--whatever your taste dictates)
  • ·
    non-stick cooking spray

How to Make Chicken Enchilada Casserole

Step-by-Step

  1. Shred chicken--you may also use a rotissierie chicken or leftover chicken from the crockpot
  2. Blend together soup, Rotel, garlic, onion, jalapenos or fresh roasted chilies, cumin, to make a sauce
  3. Spray the bottom of a 9x9 or similar sized pan with non stick cooking spray. Place 4 tortillas on the bottom of the pan. They may overlap in the center--not to worry-more corn goodness:)
  4. Place a good layer of chicken on top of the tortillas being sure to cover the whole bottom to the edges.
  5. Ladle 1/3 of the sauce over the chicken.
  6. Place 1/3 of the cheese on top of the sauce-covering to edges again. top with 4 more tortillas--again they will overlap in the center.
  7. Repeat previous steps with chicken,sauce, cheese,tortillas.
  8. The last layer should be topped with tortillas,sauce,and then cheese.
  9. Place in a pre-heated 350 degree oven for 35-40 minutes util cheese is bubbly and slightly browned on top. Remove from oven and let sit for 10 minutes. Serve with beans, rice, chopped lettuce and tomatoes. My friends like a bit of sour cream and cilantro on the side as well. Good eating!

Printable Recipe Card

About Chicken Enchilada Casserole

Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #mexian




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