Easy Enchilada Casserole

Name: Easy Enchilada Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 305 grams condensed cream of chicken soup; 12 8-inchs (8 inch) flour tortillas; 113 grams diced green chiles; 50 grams chopped green onions; 452 grams shredded Monterey Jack cheese; 780 milliliters salsa; 4 cooked skinless, boneless chicken breast halves, chopped; 227 grams sour cream

If you want to add more Mexican recipes to your recipe box, Easy Enchilada Casserole might be a recipe you should try. This recipe serves 10. One portion of this dish contains around 28g of protein, 26g of fat, and a total of 506 calories. It works best as a main course, and is done in around 45 minutes. If you have green onions, flour tortillas, cream, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event.

Instructions

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

Equipment you will use

Oven

In a medium bowl combine the soup, chicken, sour cream and green onions.

Ingredients you will need

Green Onions

Sour Cream

Chicken

Soup

Equipment you will use

Bowl

Mix together. In another small bowl combine the salsa and green chile peppers and mix.

Ingredients you will need

Green Chili Pepper

Salsa

Equipment you will use

Bowl

In a lightly greased 9x13 inch baking dish layer as follows: 4 flour tortillas (cover the bottom of the dish), 1/2 of the chicken mixture, 1/2 of the salsa mixture, 1 1/2 cups of shredded cheese. Repeat layers.

Ingredients you will need

Flour Tortilla

Shredded Cheese

Chicken

Salsa

Equipment you will use

Baking Pan

Add another layer of 4 tortillas and top with the remaining 1 cup of cheese. Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Oven

Let stand 5 minutes before cutting.

Equipment

Oven

Bowl

Baking Pan

Ingredients

Servings:

305grams

condensed cream of chicken soup 128-inchs

(8 inch) flour tortillas 113grams

diced green chiles 50grams

chopped green onions 452grams

shredded Monterey Jack cheese 780milliliters

salsa 4

cooked skinless, boneless chicken breast halves, chopped 227grams

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. 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 Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Argyle Pinot Noir

Argyle Pinot Noir is honest and unmingled. The 2012 vintage for Pinot Noir made itself. Fermented in small lots, and blended for purity, this year's blend croons of ripe, red raspberry, morello cherry and a hint of backwoods spice. No other word can describe the palate but lush. Gentle, slightly firm tannin beneath, the acid sings true and long. Enjoy early, or sit on it a few years for enhanced nuance.