Chicken Enchilada Casserole****

Very basic, but always a hit.

Photo by Roxie B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    whole chicken breasts(boneless skinless thighs work great)

  • 1

    onion, chopped

  • 1

    large can mild red enchilada sauce

  • 1

    large can green chilies

  • 1

    lb grated cheese-Cheddar or Jack

  • 16-22

    small corn tortillas

Directions

1-Poach chicken breasts with chopped onion until cooked, about 15 minutes.You could also use Rotisserie chicken and omit the onion. 2-When cool, shred into small pieces and chop the cooked onion and place both into a bowl, set aside. 3-Pour some of the red enchilada sauce into a pie pan or shallow dish. Dip tortillas into sauce to coat, place tortillas on a plate, set aside for now. 4-Mix remaining sauce, green chilies and a little poaching liquid(or water) with the chicken. 5-Spray baking dish(lasagna pan) with PAM. 4-Cover bottom of pan with a layer of 6 tortillas, a layer of chicken, followed by a layer of shredded cheese. Repeat until you have used all the ingredients and you end up with a final layer of cheese on the top. Bake in a 325°F oven until bubbly... or in the Crock-pot on high for 1 hour and keep warm for the entire event.

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