CHICKEN ENCHILADA CASSEROLE

Chicken Enchilada Casserole image

This is one of my grandson's all-time favorites. You can also freeze this and thaw overnight in the refer.

Provided by Vicki Butts (lazyme)

Categories Chicken

Time 45m

Number Of Ingredients 11

Ingredients

1 Tbsp butter
1/2 c onion, chopped
10 3/4-oz can(s) cream of chicken soup
1 c sour cream
1/4 tsp ground coriander
1/4 tsp ground cumin
12 flour tortillas, chopped
3 c chicken, cooked and cubed
7 oz green chiles, diced
2 c cheddar cheese, shredded (i use a mexican blend)
2 c monterey jack cheese, shredded

Steps:

1. Place butter and onion in 1 quart casserole. Cook covered full power 2 to 4 1/2 minutes. Stir in soup, sour cream, coriander, and cumin. Mix well. Set aside.
2. Layer 1/2 of tortillas, chicken, chilies, soup mixture, cheddar, monterey jack in 2 quart dish. Repeat layers reserving cheese.
3. You can either bake this or microwave it.
4. Microwave: Cover loosely with saran wrap. Heat covered on full power 9 to 12 minutes. Sprinkle remaining cheese on top. Cover. Let stand 5 minutes.
5. Oven: Bake in preheated 350ºF oven for 25 to 30 minutes. Sprinkle remaining cheese on top. Cover. Let stand 5 minutes.

*** Explore more Chicken Enchilada Casserole Recipes »

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