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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from The Hargrove Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups shredded chicken (from about 3 breasts)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup frozen corn, thawed
2 green onions, chopped, plus more for garnish if desired
2 (10 ounce) cans enchilada sauce
1/4 cup sour cream
Corn tortillas
2 cups shredded Colby jack cheese
Directions:
Directions:
Preheat the oven to 375°F. Lightly spray a 13x9-inch or similarly sized baking dish with nonstick cooking spray.

In a large bowl combine the chicken, cumin, cayenne, chili powder, garlic powder, salt, pepper, corn, and green onions. Stir well to combine.

In a small bowl stir together the enchilada sauce and sour cream until well combined. Arrange tortillas in a single layer in the prepared baking dish. Top with half the chicken, a third of the cheese, and half of the enchilada sauce. Repeat. Sprinkle with the remaining cheese.

Cover the dish with foil and bake for about 30 minutes. Remove foil and broil until the cheese is bubbling and beginning to brown. Let cool for 10 minutes before cutting and serving. Garnish with green onions before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 1 hour

 

 

 

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