Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Easy Enchilada Casserole

4

0 min

Easy Enchilada Casserole

Easy Enchilada Casserole Photo 1

Time

0 min

Serving

9 persons

Calories

576

Rating

4.00★ (148)

Cuisine

Author: Victoria Buriak
An easy, creamy, Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.

Ingredients

  • condensed cream of chicken soup: 1 can (10.5 ounce can)
  • skinless, boneless chicken breast halves: 4 piece (chopped, cooked)
  • ounces sour cream: 8 piece
  • green onions: 0.5 cup (chopped)
  • salsa: 3 cups
  • green Chilis: 1 can (4 ounce can, diced)
  • Monterey Jack cheese: 4 cups (shredded)
  • flour tortillas: 12 piece (8 inch)

Metric Conversion

Stages of cooking

Easy Enchilada Casserole Photo 21
Easy Enchilada Casserole Photo 32
Easy Enchilada Casserole Photo 43
Easy Enchilada Casserole Photo 54
  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
    Easy Enchilada Casserole Photo 2
  2. In a medium bowl combine soup, chicken, sour cream, and green onions. Mix together. In another small bowl, combine salsa and green chile peppers; mix.
    Easy Enchilada Casserole Photo 3
  3. Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of chicken mixture, 1/2 of salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with remaining cup of cheese.
    Easy Enchilada Casserole Photo 4
  4. Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. Let stand for 5 minutes before cutting.
    Easy Enchilada Casserole Photo 5

How did you like this article?

You may also like