Chicken Enchilada Casserole

I like mine extra spicy so I add in some Jalapenos but they are not necessary.
I use 1 container of salsa in this recipe. It saves on buying onions and tomatoes and chopping. But, if you want, you can do that instead of the salsa.
Whenever I use salsa in a recipe, I recommend the fresh container called La Mexicana, in the produce section. It is SO good. It has less sodium and preservatives than the jarred kind, and I find it is usually less expensive. They are usually $2.00-$2.50
Any comments or suggestions are appreciated. I would love to hear from you. Enjoy!
Total Servings: 6-8 Total Cost: $7.50
4 Chicken Breasts
1 Large Can of Red Enchilada Sauce
1 Can of Low Sodium Cream of Mushroom or Cream of Chicken Soup
2 16oz package Shredded Mexican Blend Cheese
1 16oz container of Salsa
1 Package of Small Corn Tortillas
1 Jalapeno-optional- Diced and Seeds removed
1 Small can of Sliced Black Olives-optional
- Preheat oven to 350°
- In a large pot boil your chicken breasts for 15 minutes
- Place breasts of chopping board to cool
- In a bowl, mix together, Enchilada sauce, Cream of Soup, Salsa (not drained), and Jalapeno
- Take your breasts and pull them apart, they should just shred part
- Stir your shredded chicken into the sauce mixture
- In a large casserole dish place a spoonful of sauce on bottom
- Now place 3-4 corn Tortillas
- Now some of sauce mixture
- Now place some cheese
- Keep repeating until all sauce is gone
- Layer remaining cheese on top with black olives
- Bake for 30-40 minutes until starts to brown
- Serve with toppings like Sour cream, Guacamole, onions, tomatoes, and salsa
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