Print: Chicken Enchilada Casserole

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.

Prep

13 min

Cook

34 min

Servings

Difficulty

Medium

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 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 per serving

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