Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken enchilada casserole. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Chicken Enchilada Casserole is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chicken Enchilada Casserole is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook chicken enchilada casserole using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Enchilada Casserole:
- Get 20 small flour tortillas torn into bite size pieces
- Prepare 2 lbs cooked shredded chicken
- Get Green enchilada sauce
- Prepare Can green chilis
- Get Can cream of chicken soup
- Make ready 2 C Colby jack cheese or similar
In a casserole dish, assemble the casserole by layering tortillas and fillings, then top with cheese. No water is needed, the chicken will cook in the Enchilada sauce. Place a layer of tortillas onto the enchilada sauce to cover the bottom of the pan. Rice with shredded chicken cooked in a homemade enchilada sauce (or use store-bought!), topped with cheese.
Instructions to make Chicken Enchilada Casserole:
- Tear up tortillas into bite size pieces and place at bottom of greased 9x13 pan
- Layer shredded chicken over tortillas
- Heat cans of cream of chicken and green enchilada sauce together on stove until fully mixed together
- Pour mixture over chicken
- Sprinkle cheese over top. I used mozzarella and cheddar this time.
- Bake at 375 for 20 minuets or until cheese is melted and internal temp is 145
Place a layer of tortillas onto the enchilada sauce to cover the bottom of the pan. Rice with shredded chicken cooked in a homemade enchilada sauce (or use store-bought!), topped with cheese. All you need is chicken, rice, tomato passata (or canned tomato) and a handful of pantry essentials to make this incredible flavour loaded, comfort-food-central meal. For best results, defrost the enchiladas thoroughly, then cook following the recipe. If necessary, they can be cooked from frozen.
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