Easy Enchilada Casserole is a fun cross between enchiladas and fajitas, but without all the work. Using a rotisserie chicken for this is a time-saving shortcut. If you don’t have a rotisserie chicken laying around, regular cooked chicken breasts will do. If you have an instant pot, you could use this quick recipe for instant pot chicken breasts to have the chicken done in a flash.
Easy Enchilada Casserole
A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.
Yield: 8 to 10 servings
- 1 (10.75 ounce) can condensed cream of chicken soup
- 4 cooked skinless, boneless chicken breast halves, chopped
- 8 ounces sour cream
- ½ 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
- Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Step 2
In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
- Step 3
Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.
- Step 4
Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.