Chicken Enchilada Casserole II

A great 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: 30 mins
• Total Time: 60 mins
• Calories: 537 Calories

Ingredients

• 4 cups shredded Cheddar cheese
• 1 (16 ounce) container sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup
• 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

Recipe Instructions

Step 1

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

Step 2

In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.

Step 3

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

Step 4

Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!