Saturday, October 17, 2015

Dutch Oven Nacho Chicken Casserole






What You'll Need


  • two corn tortillas, cut or torn into bite-sized pieces
  • one 10 oz. can enchilada sauce
  • one 8 oz. can tomato sauce, no salt added
  • one 1/2 cups shredded Cheddar and Monterey Jack blend cheese, divided
  • three cups shredded, cooked chicken
  • one 10 oz. can RoTel diced tomatoes and green chilies, undrained


How to Make It

  • Lightly oil or spray dutch oven.
  • In large bowl combine chicken, tortilla pieces, undrained RoTel tomatoes, enchilada sauce, tomato sauce and 1 cup of Cheddar Jack cheese; mix well.
  • Spoon tortilla mixture into prepared dutch oven.
  • Bake at 350 degrees for 25-30 minutes, stirring halfway.
  • Sprinkle with remaining 1/2 cup of cheese; cover and continue cooking for 5 minutes or until cheese has melted.
  • Makes 6 1 cup servings.
  • Garnish with chopped scallions and sour cream
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