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Easy Enchilada Casserole
Easy Enchilada Casserole
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Easy chicken enchiladas: Mix shredded chicken, sour cream, cheese, and soup; layer with tortillas and salsa. No stuffing or rolling needed!
Ingredients:
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 4 cooked skinless, boneless chicken breast halves, chopped
  • 8 ounces sour cream
  • 0.5 cup chopped green onions
  • 3 cups salsa
  • 1 (4 ounce) can diced green chiles
  • 4 cups shredded Monterey Jack cheese
  • 12 (8 inch) flour tortillas
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking dish.
  • Combine cream of chicken soup, diced chicken, sour cream, and chopped green onions in a medium bowl. In a separate small bowl, mix salsa and diced green chile peppers.
  • Start by lining the baking dish with 4 tortillas, then layer on half of the chicken mixture, half of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat the layers once more. Place another 4 tortillas on top and sprinkle the remaining cup of cheese.
  • Bake covered in the preheated oven for 55 minutes. Remove cover, bake for 5 more minutes until the cheese is melted on top. Rest for 5 minutes before slicing.

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