Saturday, January 30, 2010

Easy Chicken Enchilada Casserole

This recipe can be as spicy as you like it to be. If you've got kids who prefer mild then forego the jalapenos and use mild salsa.


  • 10 medium sized tortillas (corn or flour)

  • 2 cups cooked chicken (shredded)

  • 1/4 cup onion (chopped)

  • 1/4 cup green peppers (chopped)

  • 1 jalapeno (diced)

  • 1 can condensed Cream of Chicken soup

  • 1 can of water

  • 1 cup of salsa (I used medium)

  • 1 cup Monterey Jack Cheese (shredded)

  • Sour Cream (optional)

  1. Pour soup plus can of water into sauce pan. Stir over medium heat.
  2. Add green peppers, onion and jalapeno to soup. Stir well.
  3. Add cooked chicken to soup mixture.
  4. Cook on medium heat for 7 minutes.
  5. Layer the bottom of 9 x 13 pan with five medium sized tortillas.
  6. Pour soup mixture over tortillas.
  7. Layer five more tortillas over soup mixture/tortillas.
  8. Pour salsa over layered tortillas. Spread evenly.
  9. Top with shredded cheese.

Bake at 400 degrees for 12 minutes. Top with sour cream.

Servings: 4

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