Chicken Enchilada Casserole |
Cuisine: Mexican
The great flavor of chicken enchiladas, with only a fraction of the work!
- 7-8 large flour tortillas
- 2½ cups cooked and shredded chicken
- 1½ cup Your favorite Salsa
- 1 can black beans
- 1 cup frozen corn
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 (8 oz) bag shredded Mexican cheese
- 1 (10 oz) can red enchilada sauce
- 1 cup sour cream
- ½ can cream of chicken
- Preheat oven to 350 degrees F.
- Spray a 9x13 pan with cooking spray.
- In a large bowl, combine cooked and shredded chicken, salsa, black beans, corn, cumin and chili powder. Stir until evenly mixed.
- Layer 2 tortillas on the bottom of greased pan. NOTE: You may need to trim 1 tortilla to fit the gaps left by the two tortillas on each level.
- Place half of the chicken mixture on top of tortillas and evenly spread across.
- Top with about ½-2/3 cup shredded cheese (about ⅓ of the bag) and evenly spread/sprinkle across the chicken mixture.
- Next pour ⅓ of enchilada sauce evenly over cheese.
- Repeat layers of tortilla, chicken mixture, cheese and enchilada sauce) then top with one last layer of tortillas. Evenly spread remaining enchilada sauce over the top level of tortillas.
- In a small bowl, combine sour cream and ½ can cream of chicken soup. Stir together completely. Evenly spread over the top tortilla layer.
- Sprinkle with remaining cheese.
- Cover with foil and bake at 350 degrees F for 30 minutes covered, then remove foil and bake for an addition 5-10 minutes or until cheese is completely melted and casserole is heated through.
Recipe by Chef in Training at https://www.chef-in-training.com/chicken-enchilada-casserole/
3.2.2310