Chicken Enchilada Casserole
Description
This chicken enchilada recipe is a strata of tortillas, chicken, cheese and a hot salsa-bean-sour cream mixture that makes a delicious, robust entrée.
Ingredients
•
1 (16 ounce) container sour cream
•
1 (16 ounce) jar salsa
•
1 (10 1/2 ounce) can condensed cream of chicken soup
•
1 (8 ounce) can chili beans, drained
•
1/4 cup diced onion
•
6 (12 inch) flour tortillas, cut into strips
•
6 skinless, boneless chicken breast halves - cooked and shredded
•
4 cups shredded Cheddar cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Mix sour cream, salsa, condensed soup, chili beans, and onion in a large bowl.
3
Layer the bottom of a 9x13-inch baking dish with 1/3 of the tortilla strips. Top with 1/3 of the chicken, 1/3 of the sour cream mixture, and 1/3 of the Cheddar cheese. Repeat layering with remaining ingredients.
4
Bake in the preheated oven until golden and bubbly, 20 to 30 minutes. Let stand about 10 minutes.