Chicken Enchilada Casserole Recipes

Chicken Enchilada Casserole Ii

Recipe Summary Chicken Enchilada Casserole Ii

A great enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.

Ingredients | Chicken Enchilada Casserole Recipes

1 (16 ounce) container sour cream

1 (16 ounce) jar salsa

1 (10.75 ounce) can condensed cream of chicken soup

¼ cup diced onion

1 (8 ounce) can chili beans, drained

6 (12 inch) flour tortillas, cut into strips

6 skinless, boneless chicken breast halves - cooked and shredded

4 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.

Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.

Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Info | Chicken Enchilada Casserole Recipes

prep: 30 mins cook: 30 mins total: 1 hr Servings: 12 Yield: 12 servings

TAG : Chicken Enchilada Casserole Ii

World Cuisine Recipes, Latin American, Mexican,