chicken enchilad casserole
This recipe was prepared by Betty Ellis at our November 2013 meeting.
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yield
8 - 10
cook time
50 Min
method
Bake
Ingredients For chicken enchilad casserole
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1 1/2 cdiced sweet onion
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2 lgpoblano peppers, seeded and diced
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2 Tbspcanola oil
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3 clovegarlic, minced
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2 cancream of chicken soup (10 3/4 ou each)
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8 ozsour cream
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2 candiced green chillies (4.5 ou each)
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1 cchicken broth
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1 ozenvelope taco seasoning mix
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18corn tortillas, quartered (6 inch)
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6 cshredded cooked chicken
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8 ozshredded extra sharp cheddar cheese
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8 ozshredded pepper jack cheese
How To Make chicken enchilad casserole
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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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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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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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