CHICKEN ENCHILADA CASSEROLE – How to make CHICKEN ENCHILADA CASSEROLE

Craving Southwestern-Style comfort food? Here’s a perfect entire symphony of favors from diced/shredded chicken layered w/ shredded Colby Jack cheese, corn tortillas, roasted green chilies, green onions, sour cream, cumin, cayenne pepper to flavorful enchilada sauce. You’re gonna LOVE this casserole! Click on “Show more” below for recipe…

Link to baked Chicken Breast video… http://youtu.be/3cqkuOECGV4

CHICKEN ENCHILADA CASSEROLE

Preheat oven to 375 F.
Lightly grease of spray a 13″ by 9″ baking dish. Set aside.

3 cups chicken, diced or shredded (about 3 chicken breast)
1/2 cup corn, fresh, frozen or canned (drain liquid from canned corn)
2 tablespoons green onions, thinly sliced (about 4) extra for garnish
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 (10 ounce) cans enchilada sauce
1 (4 ounce) can Green Chilies, roasted & chopped
1/4 cup sour cream
2 cups (8 ounces) Colby Jack cheese, shredded
8-12 Corn Tortillas

1. In a large mixing bowl. Combine chicken, corn and green onions. Toss well. Set aside.

2. In a medium bowl. Add enchilada sauce, sour cream, green chilies, cumin, cayenne pepper, chili powder, garlic powder & black pepper. Whisk well.

3. Add 1/4 cup of enchilada sauce to bottom of prepared baking dish. Arrange 4-6 corn tortillas on top of enchilada sauce. Begin to layer half of chicken mixture, 1/3 of shredded cheese and half of enchilada sauce, Repeat with corn tortillas, remaining chicken mixture, 1/3 shredded cheese and remaining enchilada sauce. Top with remaining cheese.

4. Cover dish with foil and bake for 30-40 minutes. Remove foil and broil until the cheese is bubbly and golden.

5. Garnish with diced tomatoes & thinly sliced green onions, if desired.

6. Cool 20-30 minutes.

Makes 6-8 servings

ENJOY!!