Sunday, August 9, 2015

Easy Chicken Enchilada Casserole!

I got this recipe from a friend about, oh, 30 years ago or so.  I honestly don't remember the original recipe as I have, of course, made my own little changes over the years.  It's so easy, and my kids always loved it.  More importantly (now that the kids are grown), my husband LOVES it and said it's so delicious and "full of flavor."  Any leftover chicken meat will work, I happen to have had three leg quarters in the freezer so I boiled those off and shredded the meat.  Takes only a few minutes to put together.


Diced Red Bell Pepper (Optional)
Diced Onion
Minced Garlic
1 small can diced green chiles
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 jar (about 10 - 12 ounces) Pace Picante Sauce
Shredded chicken
Corn Tortillas torn in pieces
Shredded Cheddar Cheese

Preheat oven to 325 degrees F.

Saute about 1/2 cup each of the bell pepper and onion along with the minced garlic for a minute then throw in the green chiles and saute at medium to medium high heat for a few minutes, until most of the liquid is cooked off. Sprinkle liberally with salt.  Add the soups, Picante sauce and the shredded chicken and mix well.

 Spray a 13 x 9 inch baking dish with non-stick cooking spray.  Layer 1/3 each of the tortillas, chicken mixture and cheese.  Repeat two more times ending with cheese on top.

Bake at 325 degrees F for 45 to 50 minutes or until hot and bubbly.

Serve with sour cream, salsa and avocado if you like (but it's great on it's own too!).

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