Easy Chicken Enchilada Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is an easy and delicious casserole. You can use a rotisserie chicken from the grocery store. Also, if you like, you could substitute cut-up cooked pork in place of the chicken. If your family loves beans, try adding 1 can of spicy chili beans, undrained, to the chicken mixture for extra flavor and fiber. Recipe is from Pillsbury. Ingredients:
2 cups chicken breasts, cooked and shredded |
1 teaspoon sugar |
1/2 cup thick & chunky salsa |
1 (19 ounce) can mild enchilada sauce |
1 (11 ounce) can whole kernel corn, drained |
2 cups tortilla chips, coarsely broken |
1/4 cup green onion, sliced |
1 medium tomato, chopped (3/4 cup) |
1 cup monterey jack and cheddar cheese blend, shredded (try to use the kind with jalapeno peppers cheese blend) |
Directions:
1. Heat oven to 350 degrees F.
2. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
3. Place tortilla chips in an ungreased 8-inch square glass baking dish.
4. Top with chicken mixture.
5. Sprinkle with onions, tomato and cheese.
6. Bake 35-45 minutes or until hot and bubbly.
7. If desired, arrange additional tortilla chips around edge of dish.
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