Chicken Enchilada Casserole

Chicken Enchilada Casserole

  • Servings: 4-6
  • Difficulty: easy
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Chicken Enchilada Casserole
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Tonight I was feeling a little mexican sour cream chicken enchiladas but wanted to change it up and decided to create a casserole thing. It turned out like a spicy Chicken Divan minus the broccoli. This one is a super fast and easy comfort dinner. You could pull down the spice by reducing the jalapenos but Jill and I like to sweat a little when we eat.

Ingredients:
Two Rotisserie Chicken Breasts
Corn tortillas
1 small can of green chilies
1 small can of diced jalapenos
Sharp Cheddar Cheese grated
1 cup sour cream
1 can cream of chicken soup
1 cup of milk
1 tbs of flour
1 tbs of butter

Directions:
Prep: Shred chicken, grate your cheese, open your cans.
1. Take your favorite saucepan on medium low heat and melt your butter. Now stir in your flour and stir for about a minute or so. Add the milk and stir until it thickens just a bit. Add your cream of chicken soup, sour cream and your peppers and chilies.

2. Preheat oven to 375. Put a little sauce down on the bottom of a glass dish. I made a small one since it was just the two of us. Place your tortillas on the bottom. I tore up about 4. Add your shredded chicken on top and then pour the sauce until everything is covered. Move it around with a spoon to make sure everything is coated. Top with cheese and cook until it’s bubbly and melted. Given that everything is basically cooked I let it go 30 minutes uncovered.

Let it stand for 10 minutes or so. Serve and eat. Great for leftovers and even freeze worthy.
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