Recipe by Julesong
I love enchilda casserole, and here's my favorite!
Top Review by spcylk
I tried this recipe for a get together for our congregation. It was a total hit! I didn't vary it at all, but if I did, it would have been to make it a tad spicier. This is definetly going on my "pot luck" preferred list! Thanks for posting this!
- 4 chicken breasts, cooked and chopped
- 8 ounces white beans or 8 ounces black beans or 8 ounces kidney beans or 8 ounces black soybeans (whatever your favorite canned bean is)
- 1 (16 ounce) container sour cream
- 1 (10 ounce) can Rotel Tomatoes or 1 cup of your favorite salsa
- 1 (4 ounce) canchopped mild green chilies
- 1 (10 3/4 ounce) can cream of chicken soup (optional)
- 1⁄2 cup chopped onion
- 2 cups grated monterey jack cheese
- 1 teaspoon garlic powder
- 2 teaspoons chili powder (and additional cayenne, to taste)
- 1 teaspoon cumin
- 2 cups grated cheddar cheese
- 6 12-inch flour tortillas, cut into strips
- 1 (10 ounce) can enchilada sauce (you can use non-condensed tomato soup, in a pinch, but enchilada sauce is much better)
- 1 cup additional monterey jack cheese
Directions See How It's Made
- Preheat oven to 350 degrees.
- Mix together all the filling ingredients.
- Layer the bottom of a 9x13 inch baking dish with 1/3 of the tortilla strips.
- Top with 1/3 chicken filling and 1/3 cheddar cheese.
- Repeat layering with remaining ingredients.
- Then for the topping: pour can of enchilada sauce over all and sprinkle with grated Monterey jack cheese.
- Bake for 30 minutes then let stand about 10 minutes (if you can keep everybody away from it, that is).