This easy chicken enchilada casserole recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Chicken Enchilada Casserole
This easy chicken enchilada casserole recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- large chicken breast cooked and shredded
- small onion chopped
- T. butter
- /2oz. can cream of chicken soup
- oz. can chopped or diced green chilies
Instructions
- /2 C. chicken broth
- /4 tsp. each salt and pepper
- C. monterey jack cheese, shredded
- tortilla chips
- In a large skillet, sauté the onion in the butter over medium high heat until tender. Add in the cooked, shredded chicken and the green chilies. Stir to combine. Add in the soup, broth, salt and pepper. Stir to warm through. Remove from heat. In a lightly greased 9x9 pan, crush a few handfuls of the chips in the bottom to cover, add a layer of the chicken mixture and sprinkle with a little cheese. Repeat for 2 more layers ending with the chicken on top and sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and continue baking for an additional 10 minutes or until cheese is bubbling and beginning to brown. Serve with shredded lettuce, tomatoes and sour cream.
- JanetsAppalachianKitchen/
Tips for the Best Chicken Enchilada Casserole
- Pre-heat & Prep: Always gather all ingredients before cooking chicken enchilada casserole.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.