This way I can conform to government regulations regarding our lists, etc. Cheesy, chicken enchilada casserole… for the win! This looks exactly like the recipe my Aunt Wanda Jo came up with decades ago in Arkansas. Once everything is prepped, it’s time to cook the chicken. Have a lovely day ð. It’s EASY and DELICIOUS. The layers of corn tortillas with chicken and sauces make a truly delicious dinner that everyone in the family can agree on. Your email address will not be published. By using this Comment Form you agree with the storage and handling of your data by this website. Simply use it in place of the chicken. If desired, garnish with tomatoes, green onions, black olives and additional sour cream. Preheat the oven to 375 degrees and lightly spray an 8 x 8 or 9 x 9 - inch baking dish with cooking spray. Hi, Jeff… thanks for the tip on another add-in people might enjoy! Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. (For me this was about 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.) The remaining sauce ingredients are added to the skillet, and now the sauce is cooking happily. Craving enchiladas for breakfast? Feel free to substitute red sauce instead! As Amazon Associates we earn from qualifying purchases. Required fields are marked *. Your email address will not be published. Place 1 pound of meat into a large saucepan with 10.5 ounces of diced tomatoes and green chiles (Rotel). Yes… this one AND the chile relleno casserole are two of our most favorite ones, too! It's easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese. Kim and I hope you like the casserole and wish you a lovely day ð. Using pre-cooked chicken and corn tortillas, I can get this chicken enchilada casserole in the oven on even the busiest weeknights. I live on Vancouver Island on the West Coast of Canada. Add 1/2 cup of the shredded cheese on top and then about 1/3 of the remaining enchilada sauce. Bring to a simmer over medium heat and cook for 20 to 25 minutes or until the chicken can be easily shredded. Learn how your comment data is processed. Allow to cool for approximately five minutes prior to serving. A stand mixer with a paddle attachment makes, “shredding,” chicken a breeze. Your email address will not be published. It’s our layered chicken enchilada casserole. However, keep in mind that the amounts used are by volume not weight. I received this recipe for a Layered Chicken Enchilada Casserole from my Mom’s best friend over 35 years ago. This Sour Cream Chicken Enchilada Casserole lets me have enchiladas stuffed with tender chicken and all the fixin’s, without any of the mess or hassle. Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends! Then checkout our cheesy breakfast enchiladas recipe! Instructions. Remove the layered chicken enchiladas from the oven and let the casserole cool for about 10 minutes before serving. The casserole may be frozen up to 2 months. Facebook page: The Grateful Girl Cooks!
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