Chicken Enchilada Casserole Recipe

Chicken Enchilada Casserole Recipe
All that you cherish about chicken enchiladas and meals joined into one delicious supper dish. This basic formula is a group pleaser and will end up one of your week after week supper revolutions.

Course Main Course

Food Mexican

Planning Time 10 minutes

Cook Time 50 minutes

All out Time 60 minutes

Servings 6

Calories 315 kcal

Ingredients

4 1/2 glasses destroyed chicken

1 28 oz.


can green enchilada sauce

1 glass acrid cream

9-10 corn tortillas cut into 1-2 inch squared

4 glasses destroyed Monterey Jack cheddar

garnishes: cilantro, avocados, tomatoes discretionary

Method

1-Preheat broiler to 375°.

2-Grease a 9x13 goulash dish and layer half of the: chicken, acrid cream, tortilla shapes, sauce, and cheddar.
Rehash these layers again and heat, secured, for 40 minutes.

3-Uncover and prepare an extra 10 minutes making a point to give it a chance to rest for around 15 minutes before serving.

4-Top with an extra fixings including: cilantro, avocados and tomatoes.

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