Chicken Enchilada Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe started out as chicken enchiladas but I didn't have all of the ingredients I needed so I used what I had. Now we prefer this recipe. Ingredients:
2 large chicken breast halves (cooked) |
1 can rotel tomatoes |
taco seasoning to taste ( i make my own but you can use commercial) |
1 jar salsa ( i use the cheap store brand) |
1 cup water |
tostitos |
8oz sharp cheddar cheese (shredded) |
2 cans enchilada sauce |
sour cream |
Directions:
1. Dice cooked chicken into 1/2 pieces. Place into a pan with the Rotel Tomatoes, salsa, taco seasoning and water. Cook down until liquid is gone. About 20 minutes.
2. Pour small amount of enchilada sauce into 9 X22 baking pan to cover the bottom. Make 2 lays of the ingredients starting with tostitos, chicken mixture, cheese, enchilada sauce and bake for 25 minutes.
3. Serve with sour cream and fresh salsa
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