Ingredients
-
1
-
1
-
1
-
5
-
2
-
1
-
12
-
2
-
2
-
2
-
1
-
1
-
3
-
-
Directions
Layered Chicken Enchilada Casserole, This is my favorite Mexican casserole! I changed much of the original to suit our taste I love it with a dollop of sour cream on top My family loves it!, This was a smart idea rather than rolling all those enchiladas I did add a little Italian dressing to add flavor to the chicken mix Probably b/c I didn’t have seasoning packets and used liquid enchilada sauce I had made which was on the bland side I omitted the water then I also added diced tomatoes I like that this recipe doesn’t call for anything creamy and I can control the amount of cheese which we did go easy on Will definitely be making this again in the future Thanks for submitting!
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Spray a 13x9-Inch Baking Dish With Nonstick Cooking Spray. |
|
3
Done
|
in a Large Skillet, Heat Oil and Cook Onion and Garlic, Stirring Occasionally, Until Onion Is Tender. |
|
4
Done
|
Stir in Enchilada (or Taco) Seasoning, 1 Tbsp Cilantro and 1 Cup Water; Heat Through. |
|
5
Done
|
Remove from Heat and Stir in Shredded Chicken. |
|
6
Done
|
Arrange 4 Tortillas to Cover the Bottom of Baking Dish. Spoon 1/2 Chicken Mixture Over Tortillas. Evenly Spoon 1/2 Kidney Beans, Then 1/2 of Corn, Then 1 Cup Cheddar Cheese Over Top For First Layer. |
|
7
Done
|
Repeat Layers. |
|
8
Done
|
Top With Last 4 Tortillas. Evenly Pour Salsa Over Top and Sprinkle With Monterey Jack Cheese and Remaining 2 Tbsp Cilantro. Bake at 350f For About 45 Minutes. |
