Chicken Enchilada Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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An easy to make enchilada casserole. My family liked this, and my husband used the leftovers to make a tasty burrito filling. Ingredients:
4 -5 boneless skinless chicken breasts (cooked and shredded or cubed) |
1 (15 ounce) light red kidney beans |
2 (11 ounce) cans whole kernel corn, drained |
1 (19 ounce) can medium enchilada sauce |
1 (13 2/3 ounce) can diced tomatoes |
1 cup salsa, of choice |
1 cup shredded cheddar cheese |
1 cup shredded monterey jack cheese |
tortilla chips (i used 'mission' brand cilantro & lime flavor) |
1 (1 1/4 ounce) packet taco seasoning |
2 teaspoons garlic powder |
1 teaspoon onion powder |
Directions:
1. Preheat oven to 350.
2. In a bowl, combine all ingredients except the cheese & tortilla chips. Stir until well-mixed.
3. Crumble the tortilla chips and use them to thoroughly cover the bottom of a 9x13 baking pan.
4. Spread the chicken mixture across the chips.
5. Sprinkle with the shredded cheeses.
6. Bake approximately 30-45 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
7. Serve with Spanish Rice, Refried Beans, and additional chips if desired.
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