Recipe Of The Week: Chicken Enchilada Casserole

In honor of my 29th birthday, today I am sharing one of my favorite recipes. My mom used to fix this when I was growing up and I would request it as my birthday meal. It is so easy yet super delicious!!! It is the Lasagna of Mexican food! haha

Chicken Enchilada Casserole

2 cans cream soup – cream celery, mushroom or chicken.
1 sm jar salsa of choice – I use pace
1 sm can green chilies
1 pkg shredded cheddar cheese
1 lb boneless skin less chicken breast
1 pkg tortillas

Bake chicken in oven until juices run clear. Meanwhile, mix cream soup, salsa and chilies together in bowl and set aside. Cut tortillas into long strips about and inch wide and set aside.

When chicken is cooked and cooled shred it. Then in greased casserole dish start the assembly. 1st layer tortilla strips, then chicken, the sauce mixture, followed by cheese. Repeat until you use all ingredients, ending with a layer of cheese. Refrigerate over night.

Bake at 350 for 40-45 minutes. Serve plain or with favorite taco toppings!

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