Chicken Enchilada Casserole

A great chicken enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice. It's best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 537 Calories

Ingredients

• 4 cups shredded Cheddar cheese
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• ¼ cup diced onion
• 1 (8 ounce) can chili beans, drained
• 6 (12 inch) flour tortillas, cut into strips
• 6 skinless, boneless chicken breast halves - cooked and shredded
• 1 (10.5 ounce) can condensed cream of chicken soup

Recipe Instructions

Step 1

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

Step 2

Mix sour cream, salsa, condensed soup, chili beans, and onion in a large bowl.

Step 3

Layer the bottom of a 9x13-inch baking dish with 1/3 of the tortilla strips. Top with 1/3 of the chicken, 1/3 of the sour cream mixture, and 1/3 of the Cheddar cheese. Repeat layering with remaining ingredients.

Step 4

Bake in the preheated oven until golden and bubbly, 20 to 30 minutes. Let stand about 10 minutes.