Tuesday, November 29, 2016

Chicken Enchilada Casserole






  • About 2 pounds of chicken (I used boneless breasts)
  • Corn or Flour Tortillas
  • 1 cup sour cream
  • 2 cans cream of chicken soup
  • 1 Tbsp. taco sauce (I use mild, but if you like heat go for the hot)
  • 1 lb. shredded cheddar cheese (yes, that lb. means pound, as in 16 ounces)
  • 1 lb. shredded Monterey Jack cheese
  • 2 - 4 oz. cans green chili peppers (diced)
  • 2 Tbsp. (or more) chopped green onion


How to Make It

  • Cook chicken in salted water in a large cooking pot until tender. As soon as it cools enough for you to touch it, shred it up.
  • In a bowl, mix together shredded chicken, sour cream, chicken soup, diced green chilies and taco sauce.
  • Place about 3 tablespoons of the chicken mixture into a tortilla, roll up and place in a greased 9 x 13 baking dish. Continue until the baking dish is full. I usually get the large tortillas and use 7 out of the 8 in the package. If you roll them pretty tight, you could easily use all 8. (It was at this point that I realized I was going to blog this recipe, so let the pictures begin.)
  • Spread remaining chicken mixture over the top of the tortillas.
  • Spread the cheeses over the top. I usually alternate between the cheddar and Monterey Jack. It's a lot of cheese guys, so just push it down a little if you have to.
  • Sprinkle the chopped green onion on the cheese.
  • Bake in a 350 degree oven for 45 to 60 minutes.
  • While the casserole is in the oven, you can whip up some Spanish rice and beans and you are all set for your Mexican fiesta!
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