Chicken Enchilada Casserole
Chicken Enchilada Casserole is an moderately easy dinner. Made with 4 chicken breasts, 2 (10 1/2 oz.) cans cream of chicken soup, 2 (4 oz.) cans diced green chiles, 1/2 tsp. leaf oregano and 1/4 tsp. each ground cumin, ground sage and chili powder, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Cook chicken in foil in a 350° oven.
Debone chicken. Save juice from chicken to thin soup with. Add seasonings, onions and chiles to soup.
Dip tortillas in oil just to soften. Drain well. Grease bottom of a 2 1/2-quart casserole dish and line with 2 tortillas, cut in quarters.
Layer chicken, cut in bite sizes, soup and cheese.
Repeat.
Bake, uncovered, in a 375° oven 35 to 45 minutes until briskly bubbling around edges.
Serves 8. Serve with red beans and crisp salad.
🍷 Perfect Pairings
Complete your meal with these
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