food Chicken Enchilada Casserole II recipe
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Chicken Enchilada Casserole II recipe
    12 servings

Ingredients:

  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/4 cup diced onion
  • 1 (8 ounce) can chili beans, drained
  • 6 (12 inch) flour tortillas, cut into strips
  • 6 skinless, boneless chicken breast halves - cooked and shredded
  • 4 cups shredded Cheddar cheese

    Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
  • Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips.
  • Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese.
  • Repeat layering with remaining ingredients.
  • Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly.
  • Let stand about 10 minutes, or as long as you can stand it!!! You're done!



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