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Chicken Enchilada Casserole

This dish might just make its way into regular rotation.  It reminds me of a lasagna, but Mexican style.

Here’s the recipe:

2 large chicken breasts, cooked and shredded
1 package of small flour tortillas
1 can of black beans, drained and rinsed
1 cup of frozen corn
1 can cream of chicken soup
1/2 cup sour cream
1 jar of chunky salsa
1 can of enchilada sauce
3 Tbsp taco seasoning
2 cups shredded cheese

Mix sour cream, Cream of Chicken, and taco seasoning in a small bowl. Set aside.
In a large bowl, mix chicken, beans, corn, salsa, and 1/2 cup of cheese.
Layer the ingredients in a 9×13 pan, like you would for lasagna.

cream sauce
enchilada sauce

Bake for about 30 minutes at 350 degrees.
We served this with homemade pico de gallo, chips, and salad.  Everyone said this recipe was a keeper!

Happy cooking!

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The Comments

  • ~Backroad Treasures~
    July 31, 2013

    Oh I am making this tonight, I have all ingredients and it sounds delish…. thank you so much…