How to Make Easy Chicken Enchilada Casserole With Cream Of Chicken Soup

Easy Enchilada Casserole

Evenly spread remaining enchilada sauce over the top level of tortillas.

Recipe Summary Easy Enchilada Casserole

A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.

Ingredients | Easy Chicken Enchilada Casserole With Cream Of Chicken Soup

1 (10.75 ounce) can condensed cream of chicken soup

4 cooked skinless, boneless chicken breast halves, chopped

8 ounces sour cream

½ cup chopped green onions

3 cups salsa

1 (4 ounce) can diced green chiles

4 cups shredded Monterey Jack cheese

12 (8 inch) flour tortillas

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.

Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.

Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

Info | Easy Chicken Enchilada Casserole With Cream Of Chicken Soup

Servings: 9 Yield: 8 to 10 servings

TAG : Easy Enchilada Casserole

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