If you haven’t tried a layered enchilada casserole yet I highly suggest now is the time try one—this Chicken Enchilada Casserole if you want one that’s spectacularly good. How good you ask? Well, let’s just say that i’ve made this probably half a dozen times in teh last couple of months—all at the request of my beef-loving husband.
There’s seriously so much to love about it. Layers of tender chicken, just spicy enough enchilada sauce, corn tortillas and a whole bunch of cheese to hole the whole thing together. It’s heaven on a plate.
4 boneless skinless chicken breasts that have been either poached or cooked ahead of time in the crock pot
1 -24 count package of CORN tortillas (you need 16 tortillas for this recipe)
1 small can of green chili
1 12 oz can cream of chicken soup
1 12 oz can of green enchilada sauce
4 cups shredded Mexican cheese blend OR Mild/Medium Cheddar Cheese Shredded
Shred all four pieces of cooked, cooled chicken. Measure out a healthy 3/4 to 1 cup of cheese and set aside.
In a large mixing bowl, mix together the can of chicken soup, the can of green enchilada sauce and the can of green chili.
Spread a small amount of the soup/sauce mixture into the bottom of a 9″ x 13″ baking dish. Lay in corn tortillas, so that you have approximately 4 to 6 tortillas on the bottom. Spread some soup/sauce mixture onto the tortillas. Add 1/3 of the shredded cooked chicken. Sprinkle cheese on top of chicken. Layer another layer of corn tortilla, repeat with soup/sauce mixture, chicken, cheese. You should end up with 4 layers of tortillas and 3 layers of chicken. On the top layer of tortillas, pour remaining soup/sauce mixture and use reserved cheese. Bake in 350* oven for about 30-40 minutes or until cheese on top is bubbly, depending on your oven.
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Quick tip: Cook chicken breasts in the slow cooker so they’re done when you’re ready to start assembling the dish.
Recipe and image courtesy of Gourmandize.