CHICKEN ENCHILADA CASSEROLE

Ingredients:

• 1 medium onion, chopped
• 1 (10 1/2 oz.) can cream of mushroom soup
• 3 jalapeno peppers, chopped (optional)
• 3 lb. cooked chicken breasts, shredded
• 2 to 3 Tbsp. butter or margarine
• 1 (4 oz.) can green chili peppers
• 1 c. chicken broth
• 1 small pkg. (about 10) corn tortillas, quartered
• 1 lb. Cheddar cheese, shredded
• 1 small pkg. slivered almonds (optional)

Instructions:

1. Brown onion in butter.
2. Combine chicken, mushroom soup, green chilies, chicken broth, and jalapeno peppers; add to onion.
3. Pour 1/3 of the sauce into a greased and floured 9×13 inch casserole dish.
4. Layer 1½ of the quartered tortillas, ½ of the shredded chicken, another 1/3 of the sauce, and 2 of the cheese. Repeat.
5. Top with almonds.
6. Bake in a preheated 350°F oven for 30 minutes or until bubbly.
7. Serves 6 to 8. Can be prepared in advance and frozen.

Summary:

Indulge in the rich and spicy flavors of Tex-Mex cuisine with this Chicken Enchilada Casserole. Layers of tender chicken, creamy mushroom sauce, and zesty jalapenos create a comforting dish that’s perfect for any occasion. Make ahead and freeze for easy meal prep!

Category:

Main Dish

Serving Size:

6-8 people

Estimated Calorie Count:

Varies based on serving size

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