Layered Enchilada Casserole


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

OH MY GOSH!! It doesn't get any easier than this and sooooo tasty!! Even DH was impressed and Mexican-style food seldom impresses him!! For him to say, and I quote, "You can make this again anytime!", is high praise indeed!! BTW, the leftovers are awesome, too!! We had it cold for dinner tonight and were almost as impressed with it cold as with the warm!! Yummm!!! - Enjoy!!"


Ingredients You'll Need

4 to 5 chicken breasts, cooked and shredded
2 cups sour cream, divided
2 cups Cheddar or Monterey Jack cheese, divided
2 cups corn chips, slightly crushed, divided
2 cups salsa, enchilada or taco sauce, divided (I used vegetable salsa--what I had on hand.)
1 small onion, chopped
lettuce, chopped
tomatoes, chopped


Directions

Preheat oven to 350 degrees. Lightly grease 9 by 13 - inch pan. Mix shredded chicken with 1 cup sour cream, 1 cup cheese, 1 cup corn chips, 1 cups salsa, and onion. Spread in pan. Bake 25 to 35 minutes.


In order given, layer remaining: sour cream, salsa, corn chips, and cheese. Put in oven another 5 minutes, until cheese is melted.


Just before serving, add a layer of chopped lettuce and chopped tomatoes.


Questions, Comments & Reviews



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