Layered Chicken Enchilada Casserole

Portions:3
Cooking Time:1 hour
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Equipment

  • large skillet
  • Greased casserole dish
  • mixing bowl
  • Spoon or spatula
  • knife
  • Cutting board

Ingredients

  • 1 can boned chicken or 3 cooked chicken breasts shredded
  • 1 can cream of mushroom soup 10.5 oz
  • ½ can chopped green chilies 4 oz
  • ¼ lb. Cheddar cheese grated
  • ¼ lb. Longhorn cheese grated
  • 1 small onion chopped
  • 1 can enchilada sauce 10 oz
  • 1 package tortillas
  • Oil or margarine for sautéing

Instructions

  • Preheat your oven to 350°F (175°C) and grease a casserole dish.
  • In a large skillet, heat a small amount of oil or margarine over medium heat.
  • Add the chopped onion and lightly brown.
  • Add the chopped green chilies, enchilada sauce, cream of mushroom soup, and shredded chicken to the skillet.
  • Mix well and heat until warmed through.
  • Place a layer of tortillas on the bottom of the greased casserole dish.
  • Pour a portion of the chicken mixture over the tortillas and spread evenly.
  • Sprinkle a portion of the grated Cheddar and Longhorn cheeses over the chicken mixture.
  • Repeat the layers two more times, finishing with a layer of the chicken mixture and topping with the remaining cheese.
  • Bake in the preheated oven for 45 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this hearty and cheesy casserole with a medium-bodied red wine such as a Tempranillo or a light-bodied white wine such as a Pinot Grigio. The acidity and fruitiness of these wines complement the rich flavors of the enchilada casserole.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 30 g | Protein: 35 g | Fat: 20 g | Fiber: 4 g | Sugar: 4 g
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Course Casserole / Chicken
Cuisine American / Fusion / Mexican