Chicken Enchilada Casserole
Recipe from Casseroles recipe box collection
1 TBSP vegetable oil
1 Cup chopped red onion
1 can (4oz) diced mild green chiles
2 cans (10oz Each) mild enchilada sauce
12 ounces shredded cooked chicken
2/3 cup sliced green onions
12 (6-inch) corn tortillas
¾ cup (3 oz) shredded Mexican cheese blend
Sour cream (optional)
Preheat oven to 350 degrees. Spray 2 ½ quart baking dish
with non-stick cooking spray.
Heat oil in large skillet over medium heat. Add red onion
and chiles; cook and stir for 4 to 5 minutes or until the onion is tender. Stir
in enchilada sauce, chicken and green onions.
Place four tortillas in bottom or prepare baking dish. Spoon
2 Cups chicken mixture or tortillas; top with ¼ cup cheese. Top with four
tortillas, 1 cup chicken mixture and ¼ cup cheese. Repeat with remaining four
tortilla, chicken mixture and cheese. Cover with foil.
Bake 20 minutes. Uncover; bake for 10 minutes or until
heated through. Let it stand 10 minutes before serving. Serve with sour cream,
if desired.
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