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If you like chicken enchiladas, you’re going to love this casserole! I took my famous (at least to those who’ve eaten them) chicken enchilada recipe and made it into a time-friendly casserole. All I can say is yum!
In a large skillet place 1-2 tablespoons of canola oil and heat on medium-high. When oil is hot, add chicken and cook until it’s almost done, about 7 minutes, stirring a couple of times. Add onion and cook until chicken is done, about 3 more minutes.
Add the cream of chicken soup, sour cream, green enchilada sauce and diced green chilies. Stir until combined.
Preheat oven to 375 F.
In the bottom of a 2-quart baking dish or a 9 x 13 dish, pour a couple of spoonfuls of the sauce (spoon out some of it without the chicken) to lightly coat the bottom.
Start layering by arranging the tortilla strips so that the whole bottom of the dish is covered. (I cut the tortillas into strips because they are easier to use that way.)
The next layer is a couple of ladlefuls of sauce, then a couple of handfuls of cheese, then half of the sliced olives. Repeat until all the sauce is used up. I got 3 layers but only used the olives on the first 2. Make sure to finish with the cheese.
Cover the dish with foil and bake for 30 minutes. Then uncover the dish and continue baking an additional 15 minutes. The casserole should be bubbly and golden when done. And maybe just a little messy-looking. But don’t let that fool ya! It was super yummy and easy peasy to make. Just use a big ol’ serving spoon to serve with.
Enjoy!
Serves 6, unless you have teenage boys in the house then you might be lucky to feed 5.
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