Chicken Enchilad Casserole
1 photo of Chicken Enchilad Casserole Recipe
By
Club Recipes
@Greatchoices
1
This recipe was prepared by Betty Ellis at our November 2013 meeting.
Ingredients
- 1 1/2 c
- diced sweet onion
- 2 large
- poblano peppers, seeded and diced
- 2 Tbsp
- canola oil
- 3 clove
- garlic, minced
- 2 can(s)
- cream of chicken soup (10 3/4 ou each)
- 8 oz
- sour cream
- 2 can(s)
- diced green chillies (4.5 ou each)
- 1 c
- chicken broth
- 1 oz
- envelope taco seasoning mix
- 18
- corn tortillas, quartered (6 inch)
- 6 c
- shredded cooked chicken
- 8 oz
- shredded extra sharp cheddar cheese
- 8 oz
- shredded pepper jack cheese
How to Make Chicken Enchilad Casserole
- 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.
- 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.
- 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.
