A simple, layered enchilada casserole from Lane Porter. Features tender chicken, tortillas, and a creamy, savory sauce made from Rotel, sour cream, and cream soups, all layered and baked with cheese.
Author
Lane Porter
Recipe
| Measurements | Ingredients |
|---|---|
| 1 pkg. | Chicken Breast, cooked and chopped |
| 1 pkg. | Tortillas |
| 1 can | Rotel |
| 1 can | Cream of Chicken Soup |
| 1 can | Cream of Mushroom Soup |
| 1 (8 oz) carton | Sour Cream |
| 1/2 teaspoon | Cumin |
| As needed | Longhorn Cheddar Cheese, grated |
| As needed | Monterey Jack Cheese, grated |
Instructions
- Preheat oven to 325°F. Cook and chop/shred the chicken breast.
- In a saucepan, mix both cans of soup (Cream of Chicken, Cream of Mushroom) and the can of Rotel. Simmer until hot.
- Remove from heat and let cool, then stir in the cumin & sour cream.
- Assemble the casserole: Place a layer of tortillas in the bottom of a baking dish.
- Add a layer of 1/2 of the chopped chicken.
- Pour some of the sauce mixture over the chicken.
- Sprinkle with a layer of grated Longhorn and Monterey Jack cheeses.
- Repeat with another layer of tortillas, the remaining chicken, and more sauce.
- Top with a final layer of tortillas, the last of the sauce, and a generous layer of cheese.
- Bake at 325°F until bubbly and hot (approximately 30-40 minutes).
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