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Chicken Enchilada Casserole
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Description
A delicious baked version of chicken enchiladas with half the prep time.
Ingredients
- 4 whole Chicken Breasts, Boiled And Chopped
- 1 whole Onion, Chopped
- 1 can (10 Oz. Size) Rotel Tomatoes And Green Chilis
- 1 can (4 Oz. Size) Chopped Green Chilies
- 2 cans (10.75 Oz. Size) Cream Of Chicken Soup
- 15 ounces, fluid (or Up To Twice The Amount) Chicken Broth, As Needed
- Fresh Ground Black Pepper To Taste
- Garlic Powder, To Taste
- 8 ounces, fluid Sour Cream Or Plain Greek Yogurt
- 1 bag (about 12 Oz. Size) Tortilla Chips, Or As Needed For The Layers
- 2 cups Grated Cheddar Cheese (a Pepperjack Blend Would Be Good Too)
Preparation
Preheat oven to 350ºF.
Mix chicken with onion and canned ingredients and simmer on medium-low for 3-5 minutes, until heated through. Add chicken broth to thin to desired consistency. Add pepper and garlic powder to taste.
Turn off heat and add sour cream/yogurt. Add more chicken broth if needed to thin the mixture if too thick.
Next, put tortilla chips on the bottom of a greased 9×13 pan. Pour some of the mixture on top of the chips and layer more tortilla chips on top, followed by another layer of mixture.
Top with cheese.
Bake for 30 minutes.
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