Chicken Enchilada Casserole II

Name: Chicken Enchilada Casserole II
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Mexican
Ingredients: 227 grams chili beans, drained; 305 grams condensed cream of chicken soup; 6 12-inchs (12 inch) flour tortillas, cut into strips; 40 grams diced onion; 454 grams salsa; 452 grams shredded Cheddar cheese; 6 skinless, boneless chicken breast halves - cooked and shredded; 454 grams sour cream

The recipe Chicken Enchilada Casserole II could satisfy your Mexican craving in approximately 1 hour. For $1.74 per serving, you get a main course that serves 12. One portion of this dish contains approximately 28g of protein, 28g of fat, and a total of 521 calories. If you have cream, condensed cream of chicken soup, onion, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.

Ingredients you will need

Cream Of Chicken Soup

Chili Beans

Sour Cream

Onion

Salsa

Equipment you will use

Bowl

Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.

Ingredients you will need

Tortilla Strips

Cheddar Cheese

Sour Cream

Chicken

Equipment you will use

Baking Pan

Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly.

Equipment you will use

Oven

Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Equipment

Oven

Bowl

Baking Pan

Ingredients

Servings:

227grams

chili beans, drained 305grams

condensed cream of chicken soup 612-inchs

(12 inch) flour tortillas, cut into strips 40grams

diced onion 454grams

salsa 452grams

shredded Cheddar cheese 6

skinless, boneless chicken breast halves - cooked and shredded 454grams

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Argyle Reserve Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Argyle Reserve Pinot Noir

The Willamette Valley is best known for their rich Pinot Noir and this is one of the biggest and richest ever from Argyle! Take the color and scent of a Guinee rose, add fruit aromas of black cherry and marion berry with spice aromas of turned earth and dark cocoa and you just begin to approach the complexity of this wine. "Ripe and generous, with distinctive violet and rose petal overtones to the cherry and spice flavors, lingering with fine texture. Needs time to settle in. Twenty percent of the wine will be bottled under screw cap. The wine bottled under screw cap scored 92 points. Best from 2007 through 2012."-Wine Spectator