Chicken Enchilada Casserole OAMC
photo by Kathy
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
2 9X13 pans
- Serves:
- 8-10
ingredients
- 2 lbs boneless chicken, diced
- 1 tablespoon vegetable oil
- 2 garlic cloves, diced
- 1 1⁄2 cups corn
- 1⁄2 onion, minced
- 4 cups tomato sauce, divided
- 2 (1 1/4 ounce) packets taco seasoning
- 20 flour tortillas
- 2 1⁄2 cups cheddar cheese, shredded
directions
- Brown chicken and then mix in onion, corn and garlic.
- Pour 1/2 cup sauce in the bottom of both pans.
- Mix remaining 3 cups tomato sauce and 2 taco sauce packets into the chicken pan and let simmer for 5 minutes.
- Tear tortillas and completely cover bottom of pans.
- Layer chicken mixture, cheese and tortillas into the pans about 4 layers.
- Top with remaining cheese.
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Reviews
-
I actually made this in the 2 baking dishes indicated (to freeze) AS WELL AS another small, 1-serving baking dish so I could do my taste testing, & I'll tell you ~ This will be a wonderful main course dinner (actually several) this next week! I'd never before been big on using taco seasoning, but in this recipe, at least, it was great! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adopted chefs at the tail end of this Spring's PAC]
RECIPE SUBMITTED BY
I'm 26 years old, married, and I teach braille for a living. I love my job and I love my life.
Its very important to me to sit down as a family and eat together at the end of the day, but I don't have a lot of time to cook, so I look for meals I can cook ahead and then serve quickly.