Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon, cooked crisp; 1 jalapeno pepper, chopped fine; 1 small green bell pepper, chopped; 2 garlic cloves, minced; 1 large onion, chopped; 8 ounces neufchatel cheese; 2 cups chicken meat, cooked, roughly chopped; 19 ounces green enchilada sauce; 1 cup Mexican blend cheese, shredded; 12 corn tortillas

Servings: persons

3 slices bacon, cooked crisp
1 jalapeno pepper, chopped fine
1 small green bell pepper, chopped
2 garlic cloves, minced
1 large onion, chopped
8 ounces neufchatel cheese
2 cups chicken meat, cooked, roughly chopped
19 ounces green enchilada sauce
1 cup Mexican blend cheese, shredded
12 corn tortillas

1
Fry the bacon, then drain it on paper towels. Pour off most of the bacon grease, leaving about 1 tablespoons in the pan (enough to saute the onion and peppers.) Put the garlic, onion, and peppers in the remaining grease and fry until translucent. Combine the cream cheese with the chicken, bacon, and cooked onion mixture. Mix until the cream cheese has melted or fully incorporated into the mix.
2
Spray a large casserole dish with Pam (or butter it or grease it lightly) to keep the tortillas from sticking. Alternately, you can pour a little of the enchilada sauce in the bottom. Put 4 tortillas on the bottom of the casserole. You want the bottom covered, so tear them into pieces so the entire bottom is covered. Put 1/2 of the chicken mixture on top of the tortillas. Layer another 4 tortillas on top, tearing to fit as before. Put the remaining chicken mixture on top and cover it with the remaining tortillas, tearing to fit as before. Pour the enchilada sauce over all. Top with the shredded cheese. Bake about 30 minute at 350F or until the center has puffed a little and is lightly browned.

1016

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 slices bacon, cooked crisp, 1 jalapeno pepper, chopped fine, 1 small green bell pepper, chopped, 2 garlic cloves, minced, and more.

Yes, Chicken Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Casserole

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