Chicken Enchilada Casserole
You won’t need side dishes with this filling Mexican-inspired enchilada casserole.
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Ingredients
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- 2 chicken breasts
- 1 can cream of chicken soup
- 1/2 cup Hiland Sour Cream
- 1(14.5 oz) can green chiles, diced
- 1 (15) ounce green chile enchilada sauce
- 1/4 cup Ace in the Bowl salsa
- 12 (6 inch) corn tortillas
- 2 cups shredded cheddar cheese
- Over a medium-high outdoor grill or an indoor grill pan, cook chicken until cooked through and juices run clear. Once slightly cool, cut into bite-size pieces.
- Preheat oven to 350 degrees. In a bowl, mix together cream of chicken soup, sour cream, 1/3 cup enchilada sauce and Ace in the Bowl salsa. Add chicken, and stir to combine.
- Pour 1/4 cup enchilada sauce into the bottom of an 8-by 8-inch baking pan and spread it out until most of the bottom is covered.
- Use 3 tortillas to cover the bottom of the pan. You may need to cut or tear a tortilla to fill in the gaps. Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/4 to 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer.
- Add another 1/3 of the chicken mixture and cover the tortillas. Top with 1/3 cup enchilada sauce. Top with half the shredded cheese. Using 3 more tortillas, cover the second layer.
- Add remaining chicken mixture, and cover tortillas. Add another 1/4 to 1/3 cup enchilada sauce. Cover with remaining tortillas. Using remaining sauce, pour over the entire top, trying to cover as much of the tortilla as possible.
- Spread remaining cheese over the top of the sauce. Bake for 25 to 30 minutes until cheese is melted and casserole is bubbly. – Serve with chopped cilantro, Ace in the Bowl salsa, Hiland Sour Cream and sliced limes.