Chicken Enchilada Casserole II

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Description

A great enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It’s best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.

Ingredients

  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • ΒΌ cup diced onion
  • 1 (8 ounce) can chili beans, drained
  • 6 (12 inch) flour tortillas, cut into strips
  • 6 skinless, boneless chicken breast halves – cooked and shredded
  • 4 cups shredded Cheddar cheese

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Mix sour cream
  3. salsa
  4. condensed soup
  5. chili beans
  6. and onion in a large bowl.
  7. Layer the bottom of a 9×13-inch baking dish with 1/3 of the tortilla strips. Top with 1/3 of the chicken
  8. 1/3 of the sour cream mixture
  9. and 1/3 of the Cheddar cheese. Repeat layering with remaining ingredients.
  10. Bake in the preheated oven until golden and bubbly
  11. 20 to 30 minutes. Let stand about 10 minutes.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Servings: 12

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