Easy Chicken Enchilada Casserole

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 14
    cup grated parmesan cheese
  • 2
    teaspoons louisianna hot sauce (or to taste)
  • 2 14
    cups grated cheddar cheese, divided
  • 2 14
    cups grated mozzarella cheese, divided
  • 1 12
    cups salsa
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DIRECTIONS

  • Set oven to 325 degrees.
  • Grease a 1-1/2 quart casserole dish.
  • Cut the tortillas into 6 pieces each (you should have 36 smaller pieces).
  • Heat oil in the skillet; saute the onion and garlic for about 4 minutes.
  • Mix the soup with the hot sauce adjusting the amount of hot sauce to taste and Parmesan cheese.
  • Add in the chilies, mushroom soup and 1-1/4 cups EACH mozza and cheddar; cook slowly until the cheese melts.
  • 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.
  • Layer HALF of the chicken on top of the salsa, then HALF of the soup/cheese mixture.
  • Repeat the layers (ending up with the soup/cheese mixture on top).
  • 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.
  • Let stand for 10 minutes before serving.
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