chicken enchilad casserole
This recipe was prepared by Betty Ellis at our November 2013 meeting.
prep time
cook time
50 Min
method
Bake
yield
8 - 10
Ingredients
- 1 1/2 cups diced sweet onion
- 2 large poblano peppers, seeded and diced
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 2 cans cream of chicken soup (10 3/4 ou each)
- 8 ounces sour cream
- 2 cans diced green chillies (4.5 ou each)
- 1 cup chicken broth
- 1 ounce envelope taco seasoning mix
- 18 - corn tortillas, quartered (6 inch)
- 6 cups shredded cooked chicken
- 8 ounces shredded extra sharp cheddar cheese
- 8 ounces shredded pepper jack cheese
How To Make chicken enchilad casserole
-
Step 1Preheat oven to 350. Saute first 2 ingredients in hot oil for about 5 minutes until tender. Add garlic, saute 1 minute. Stir in soup and next 4 ingredients, remove from heat.
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Step 2Spread 1 cup soup mixture in lightly greased 13 X 9 baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture, top with 3 cups chicken, 3/4 cups of the cheeses, and 1 1/2 cup soup mixture; repeat layers once. Top with remaining 24 tortilla quarters, soup mixture and cheese.
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Step 3Bake at 350 for 45 - 50 minutes or until bubbly and golden. Remove from oven to a wire rack, and let stand 15 minutes before serving.
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