Simple Chicken Enchilada Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I like to use this for OAMC sessions. I usually divide the recipe into two making 2 8 x 8 pans. Try different kinds of beans and cheeses for a change. Ingredients:
1 onion, chopped |
4 ounces green chilies |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of chicken soup |
4 cups cooked chicken |
12 flour tortillas, torn into bite sized pieces |
4 cups sharp cheddar cheese, shredded |
1 (15 1/4 ounce) can black beans (optional) |
salsa (optional) |
black olives (optional) |
sour cream (optional) |
Directions:
1. Combine onion, green chilis, soups, and chicken together in a large bowl.
2. Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas.
3. Spread 1/3 of the soup mixture over the top.
4. Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using.
5. Repeat two more times.
6. Bake for 30 minutes at 350 F or until bubbly.
7. Top with salsa, black olives, and sour cream, if desired.
8. Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.
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