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; 59 milliliters diced onion; 454 grams salsa; 946 milliliters shredded Cheddar cheese; 6 skinless, boneless chicken breast halves - cooked and shredded; 454 grams sour cream

Chicken Enchilada Casserole II might be just the Mexican recipe you are searching for. This recipe serves 12. One portion of this dish contains roughly 29g of protein, 27g of fat, and a total of 514 calories. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of cheddar cheese, condensed cream of chicken soup, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so yummy.

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

Whole 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 59milliliters

diced onion 454grams

salsa 946milliliters

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 great choices 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 Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.