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Monday, August 11, 2008

Chicken Enchilada Casserole

Did I tell that my hubby loves to eat chicken? That's the reason why most of the time I cook any kind of chicken recipes. Here's one recipe that both me and my hubby love. A great recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit. Serve with Mexican rice and a salad if desired.


* 1 (16 ounce) container sour cream
* 1 (16 ounce) jar salsa
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/4 cup diced onion
* 1 (8 ounce) can chili beans, drained
* 6 (12 inch) flour tortillas, cut into strips
* 6 skinless, boneless chicken breast halves - cooked and shredded
* 4 cups shredded Cheddar cheese


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

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