Layered Chicken Enchilada Casserole
Equipment
- Greased casserole dish
- mixing bowl
- Spoon or spatula
- knife
- Cutting board
Ingrediënten
- 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
Instructies
- 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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