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Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Chicken Enchilada Casserole

Layers of corn tortillas give this ultra-creamy casserole some structure. We also love it with smoky shredded BBQ brisket or pulled pork in place of the chicken, or try small cooked, peeled shrimp.

Southern Living JANUARY 2014

  • Yield: Makes 8 to 10 servings
  • Hands-on:30 Minutes
  • Total:1 Hour, 30 Minutes

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

Preparation

1. Preheat oven to 350°. Sauté first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 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 350° for 45 to 50 minutes or until bubbly and golden. Remove from oven to a wire rack, and let stand 15 minutes before serving.

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Chicken Enchilada Casserole recipe

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