Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Chicken Enchilada Bake #005
About the Recipe
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again.
It’s real comfort food!
—Melanie Burns, Pueblo West, Colorado
Ingredients:
• 4-1/2 cups shredded rotisserie chicken
• 1 can (28 ounces) green enchilada sauce
• 1-1/4 cups sour cream
• 9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
• 4 cups shredded Monterey Jack cheese
• Fresh minced parsley, optional
Getting it done:
• 1. Preheat oven to 375°. In a greased 13×9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
• 2. Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
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