Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups diced sweet onion; 2 large poblano peppers, seeded and diced; 2 tablespoons canola oil; 3 garlic cloves, minced; 2 (10 3/4-oz.) cans cream of chicken soup; 1 (8-oz.) container sour cream; 2 (4.5-oz.) cans chopped or diced green chiles; 1 cup chicken broth; 1 (1-oz.) envelope taco seasoning mix; 18 (6-inch) corn tortillas, quartered; 6 cups shredded cooked chicken; 2 cups (8 oz.) shredded extra-sharp Cheddar cheese; 2 cups (8 oz.) shredded pepper Jack cheese

Servings: persons

1 1/2 cups diced sweet onion
2 large poblano peppers, seeded and diced
2 tablespoons canola oil
3 garlic cloves, minced
2 (10 3/4-oz.) cans cream of chicken soup
1 (8-oz.) container sour cream
2 (4.5-oz.) cans chopped or diced green chiles
1 cup chicken broth
1 (1-oz.) envelope taco seasoning mix
18 (6-inch) corn tortillas, quartered
6 cups shredded cooked chicken
2 cups (8 oz.) shredded extra-sharp Cheddar cheese
2 cups (8 oz.) shredded pepper Jack cheese

1
Preheat oven to 350u00b0. Saute first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and saute 1 minute. Stir in soup and next 4 ingredients; remove from heat.
2
Spread 1 cup soup mixture in a lightly greased 13- x 9-inch baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture; top with 3 cups chicken, 3/4 cup each Cheddar and pepper Jack cheeses, and 1 1/2 cups soup mixture. Repeat layers once. Top with remaining 24 tortilla quarters, soup mixture, and cheeses.
3
Bake at 350u00b0 for 45 to 50 minutes or until bubbly and golden. Remove from oven to a wire rack, and let stand 15 minutes before serving.

1895

kcal

Calories

Fat

124

Carbs

194

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 13 ingredients. The key ingredients include: 1 1/2 cups diced sweet onion, 2 large poblano peppers, seeded and diced, 2 tablespoons canola oil, 3 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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