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 container sour cream , 16 ounce
- 1 jar salsa , 16 ounce
- 1 can condensed cream of chicken soup , 10.5 ounce
- 1 can chili beans , 8 ounce
- 0.25 cups diced onion
- 6 flours tortillas , 12 inch
- 6 skinless , boneless chicken breast halves - cooked and shredded
- 4 cups shredded Cheddar cheese
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Mix sour cream, salsa, condensed soup, chili beans, and onion in a large bowl.
-
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
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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