Saturday, January 30, 2010

Our Favorite: Chicken Enchilada Casserole

This has been one of those recipes. I made it once, exactly as written, and we all loved it. It's one of those recipes that you just don't need to tweak at all because it's so perfect.

It's creamy and flavorful and so satisfying. We love it with lettuce and tomatoes on top, but if they're out of season, it's still great without them. Serve with rice and corn, or some green veggies, or chips and salsa--it goes great with any of them. It's quick and easy, perfect for using up leftover chicken, or some precooked bags you've got stashed in the freezer

Chicken Enchilada Casserole
3 chicken breasts, cooked and shredded
1 can cream of chicken soup
1 cup Sour Cream
1 cup Salsa
1 diced onion (or about 1/4 C. dried minced onion)
1 can black beans, rinsed and drained
flour tortillas (about 6)
~2-3 cups cheese (cheddar, colby jack, or mexican blend is the best)

Mix first six ingredients in a bowl. Cut or tear tortillas into pieces and cover bottom of 9x13" pan with a layer. Cover with half the chicken mixture and half the cheese. Repeat layers. Bake at 375 for about 20 minutes or until bubbly.

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What's your family's favorite?

1 comment:

  1. Yum! This sounds very good. Thanks for posting.