jen's firehouse chicken enchilada casserole
(1 rating)
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This is my go-to receipe when I have to make something for a pot luck. This dish can be made with either chicken, ground beef or ground turkey. **I take some shortcuts while making this receipe. Instead of having two different cheese I just buy a large bag of shredded mexican cheese. **As far as the chicken, depending on the mood I am in, sometimes I used two large can of the chicken you can get at Costco. This is amazing leftover! And it freezes great.
(1 rating)
yield
6 -8
prep time
15 Min
cook time
50 Min
Ingredients For jen's firehouse chicken enchilada casserole
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2 cshredded cheddar cheese
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2 cshredded mozzarella cheese
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2 Tbspolive oil
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1 lgwhite onion, diced small
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4 ozcan diced green chilis
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10 ozcan cream of mushroom soup
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8 ozslices black olives
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4 lgflour tortillas, each cut into 6 pie shaped wedges
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1 csalsa(whatever kind you like)
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4 cdiced, cooked chicken meat
How To Make jen's firehouse chicken enchilada casserole
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1Preheat oven to 325 degrees F, and lightly grease a 9inch x 13inch baking pan.
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2In a small bowl, toss the grated cheese together and set aside.
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3In a large frying pan, heat the oil over medium heat. Add onion and saute until soft.
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4Stir in the green chilis, soup and half the cheese.
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5Cook, stirring constantly, over medium-low heat until the cheese melts.
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6Line the bottom of the prepared baking pan with 9 of the tortilla wedges
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7Spead evenly with 1/2 cup of salsa
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8Cover evenly with 2 cups of chicken, then 1/2 the cheese sauce
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9Repeat the layers: first the remaining tortilla wedges, then salsa, then chicken, then cheese sauce.
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10Top with the remaining shreded cheese.
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11Bake uncovered at 325 degrees for 50 mintues or until hot and bubbly.
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12Let stand on a wire rack for about 10 minutes.
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