Chicken Enchilada Casserole is fairly quick to make; definitely easy to make. It is so good, too, that you will want a second serving!
Ingredients
- 1 medium onion, chopped
- 2/3 Tablespoon butter
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1-1/2 cups chicken broth
- 1 can (4 oz) chopped green chilis
- 4 chicken breasts, cooked and cut into 1″ or less cubes. (Can also be shredded, depending on your preference. You can also use both thigh and breast meat. Can be cooked in the microwave, or simply blanched in boiling water. Don’t over cook)
- Bag of Fritos, Doritos, or 1 dozen corn tortillas. I prefer the original Fritos; they just work better.
- 1 lb. of grated cheese (I use the pre-shredded “Mexican Mix”)
- **Need a large skillet and a 9×13 baking dish
Preparing the Chicken Enchilada Casserole Mixture
Preheat oven to 350° F.
In the large skillet, brown the onion in the butter. Then, add the soups and the green chilis. Stir to mix well. Add the chicken pieces and stir to mix well.
Butter or spray the 9×13 baking dish. Line the bottom with the corn chips. Spoon a layer of the chicken/soup mixture over the chips. Sprinkle a layer of cheese. Repeat with layer of chips, layer of soup mixture, layer of cheese until all is used.
Cook it!
Bake at 350° F for 30 minutes (or until bubbly).
Additional notes
Left-over turkey from that big holiday meal is also great to use in place of the chicken. If you love sour cream, it adds a nice tang to this delicious dish. Just a splash of a red sauce is good, too.
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