Easy Enchilada Casserole
Medium French Dinner

Easy Enchilada Casserole

Total Time
1h 2m
16m prep · 46m cook
Servings
4 people
Rating
Difficulty
Medium
26 views

An easy, creamy, Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.

Ingredients

  • 1 can condensed cream of chicken soup , 10.5 ounce
  • 4 cookeds skinless , boneless chicken breast halves, chopped
  • 8 ounces sour cream
  • 0.5 cups chopped green onions
  • 3 cups salsa
  • 1 can diced green chiles , 4 ounce
  • 4 cups shredded Monterey Jack cheese
  • 12 flours tortillas , 8 inch

Instructions

  1. 1

    Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  2. 2

    In a medium bowl combine soup, chicken, sour cream, and green onions. Mix together. In another small bowl, combine salsa and green chile peppers; mix.

  3. 3

    Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of chicken mixture, 1/2 of salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with remaining cup of cheese.

  4. 4

    Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. Let stand for 5 minutes before cutting.

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Nutrition Facts

Per serving

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