Easy Chicken Enchilada Casserole
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
- Servings: 4
- 6 cups cooked chicken, cut into bite-size pieces
- 6 corn tortillas (use the small ones for this)
- 1 large onion, chopped
- 1 -2 tablespoon fresh minced garlic
- 3 -4 tablespoons oil
- 1 (4 ounce) can green chilies, chopped
- 1 (10 ounce) can cream of mushroom soup (undiluted)
- 1/4 cup grated parmesan cheese
- 2 teaspoons louisianna hot sauce (or to taste)
- 2 1/4 cups grated cheddar cheese, divided
- 2 1/4 cups grated mozzarella cheese, divided
- 1 1/2 cups salsa
Recipe
- 1 set oven to 325 degrees.
- 2 grease a 1-1/2 quart casserole dish.
- 3 cut the tortillas into 6 pieces each (you should have 36 smaller pieces).
- 4 heat oil in the skillet; saute the onion and garlic for about 4 minutes.
- 5 mix the soup with the hot sauce adjusting the amount of hot sauce to taste and parmesan cheese.
- 6 add in the chilies, mushroom soup and 1-1/4 cups each mozza and cheddar; cook slowly until the cheese melts.
- 7 line the casserole dish with half of the corn tortilla pieces, then top/dollup with half of the salsa about 3/4 cup) spread the salsa with a spoon as best you can.
- 8 layer half of the chicken on top of the salsa, then half of the soup/cheese mixture.
- 9 repeat the layers (ending up with the soup/cheese mixture on top).
- 10 bake for about 35 minutes, remove from oven then top with the remaining mozza and cheddar cheese, return to oven for about 10 minutes, or until the cheese has melted.
- 11 let stand for 10 minutes before serving.
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