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Chicken Enchilada Casserole
Chicken Enchilada Casserole

Chicken Enchilada Casserole

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb boneless skinless chicken breasts
Salt & pepper
1/2 red onion, diced
1 cup chopped cilantro
1 pkg taco seasoning
2 Tbsp lime juice
20 corn tortillas
Olive or canola oil
1 can cream of chicken soup
1 can fiesta nacho cheese soup
10 oz milk
8 oz cubed pepper jack cheese
2 cups shredded cheddar cheese
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Let's Make It
Preheat oven to 350 degrees F. Cut chicken into cubes and cook with salt and pepper to taste. In a bowl, mix cooked chicken with onion, cilantro, taco seasoning and lime juice.
Fry corn tortillas in olive oil in a fry pan or you can also use a deep fryer with canola oil. They only need to fry for 3-5 seconds (until they float to the top). Pat them dry as they come out of the oil.
Fill the tortillas with 1/4 cup of the chicken mixture and roll up like a burrito (don't have to tuck the ends in if you don't want to). Place rolled tortillas into a 13 X 9 inch baking pan. Heat two cans of soup, 1 can of milk, and pepper jack cheese until all cheese is melted and ingredients are nicely combined. Pour cheese mixture over tortillas. Put shredded cheddar cheese on top.
Bake uncovered for 1 hour.
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