Chicken Enchilada Casserole Tuesday, January 1, 2008


Angel McCollum Kingston, TN

2 cups shredded or chopped chicken
1 packet taco seasoning mix
1 medium sweet onion, chopped
2-4 tbsp olive oil or butter
1 can chopped tomatoes, un-drained
1 (17.5 oz) jar Pace enchilada sauce
1 (8 oz) carton sour cream
10 corn tortillas
1 cup Mexican style cheese, shredded


Preheat oven to 350 degrees. You may use canned chicken, leftover rotisserie chicken, or boil uncooked chicken until tender. Leftover chicken from yesterday’s cheddar baked chicken will work great. Place shredded chicken in a pan and add taco seasoning mix and prepare as directed. Brown chopped onions in olive oil or butter then add to chicken taco mixture. Lower temperature and add chopped tomatoes and let mixture warm through. Combine the enchilada sauce and sour cream. Place a small amount in the bottom of a baking dish then layer 1/3 of the chicken mixture over the sauce. Tear the uncooked corn tortillas into bite sized pieces and layer 1/2 over mixture. Top with more sauce mixture and continue until all of the layers are used then top with the all of the remaining sauce. Sprinkle cheese over the top and place in the oven. Bake for 30 minutes or until the cheese is melted and the casserole is heated through.

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