Chicken Enchilada Casserole
Makes:
8 Servings
Ingredients
7-8 chicken breast
½ cup butter
Salt, to taste
Black pepper, to taste
Red pepper, to taste
Seasoned salt, to taste
Sauce & Filling
1 cup milk
1 can (10 oz) green enchilada sauce
1 can (10 oz) crema de pollo (cream of chicken)
4 oz Velveeta cheese
3 tbsp sour cream
10 corn tortillas, cut into sixths (or tortilla chips)
Topping
Shredded cheese, to taste
Preparation
Season and brown the chicken
Season the chicken with seasoned salt, black pepper, and red pepper.Melt butter in a large skillet and brown the chicken on both sides until golden. Remove from heat and set aside.
Prepare the sauce
In a saucepan, gently warm the milk, green enchilada sauce, crema de pollo, Velveeta cheese, and sour cream. Stir until smooth and combined.
Prepare tortillas
Lightly fry or warm the tortilla pieces (or chips) if desired for added texture.
Assemble the casserole
Place the chicken in a greased glass baking dish.Pour the enchilada sauce mixture evenly over the chicken.Add the tortilla pieces, gently pressing them into the sauce.
Bake
Sprinkle shredded cheese over the top.Bake uncovered at 350°F (175°C) for 1 hour, until bubbly and fully heated through.
Serve
Let rest for 5–10 minutes before serving.
Serving Suggestions
Serve with rice, beans, or a simple green salad