Medium

Chicken Enchilada Casserole

Total Time
47 min
13m prep · 34m cook
Servings
4 people
Rating
Difficulty
Medium
2 views
🥜 Nut-Free ☪️ Halal ✡️ Kosher

A great chicken 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

  • 1 , 16 ounce
  • 1 , 16 ounce
  • 1 , 10.5 ounce
  • 1 , 8 ounce
  • 0.25 cups diced onion
  • 6 , 12 inch
  • 6 skinless , boneless chicken breast halves - cooked and shredded
  • 4 cups shredded Cheddar cheese

Instructions

  1. 1

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

  2. 2

    Mix sour cream, salsa, condensed soup, chili beans, and onion in a large bowl.

  3. 3

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

  4. 4

    Bake in the preheated oven until golden and bubbly, 20 to 30 minutes. Let stand about 10 minutes.

Nutrition Facts

Per serving

🍳

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