Chicken Enchilad Casserole

Name: Chicken Enchilad Casserole
Cook time: 50 min
Total time: 50 min
Yield: 8 - 10
Cuisine: American
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

By Club Recipes
@Greatchoices

This recipe was prepared by Betty Ellis at our November 2013 meeting.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

8 - 10

Cook:

50 Min

Method:

Bake

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
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How to Make Chicken Enchilad Casserole

Step-by-Step

Preheat 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.
Spread 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.
Bake 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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