CHEESY CHICKEN ENCHILADA CASSEROLE
This is great to make for get-togethers and parties or whenever you are expecting friends and family, or a good Sunday evening meal that will give you leftovers for the week. My mom used to make this when I was a kid, and now I've added my own twists to it.
Provided by Chef Curt
Categories Chicken Breast
Time 1h
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Dice chicken and bacon and start browning in a large skillet.
- Dice peppers and onions and add to chicken when it is 2/3 browned.
- Continue to saute and add garlic, lime, cilantro, corn and seasonings after a few minutes.
- Add re-fried beans and 1/3 of the cheese and stir into filling until everything is soft and melted and then turn off the heat.
- Pour a third of the enchilada sauce into the bottom of a foil pan or casserole dish.
- Take half of the tortillas and fill with the chicken filling and roll up to create a bottom layer in the casserole dish. As you make the enchilada rolls can can also pre-cut them into halves or thirds for easier serving.
- Add a little cheese, some more enchilada sauce and some salsa.
- Fill the rest of the tortillas to make an upper layer and then top with remaining sauce, salsa, and cheese.
- Place in oven and bake at 350 for 30 minutes or until the top cheese is nice and browned.
- Serve and enjoy!
Nutrition Facts : Calories 217, Fat 9.7, SaturatedFat 2.8, Cholesterol 34.3, Sodium 565.4, Carbohydrate 18.6, Fiber 3.3, Sugar 1.8, Protein 13.8
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