Recipe of Super Quick Homemade Chicken Enchilada Casserole
Hey everyone, it is John, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Quick Chicken Enchilada Casserole. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken Enchilada Casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Enchilada Casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Enchilada Casserole is ~ 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Enchilada Casserole estimated approx p.d.q!.
To begin with this particular recipe, we have to first prepare a few components. You can cook Chicken Enchilada Casserole using 7 ingredients and 5 steps. Here is how you can achieve it.
I couldn't find my old recipe for this and was in a hurry so I threw this tasty little dish together. It's a great way to use up both cooked chicken and that half eaten bag of tortilla chips!
Ingredients and spices that need to be Make ready to make Chicken Enchilada Casserole:
- 2 cups cooked chicken
- 1/2 cup diced yellow onion
- 1/2 cup frozen corn
- 1-14 oz can Enchilada Sauce
- 8 oz shredded sharp cheddar
- 1/2 bag tortilla chips
- diced green onion
Steps to make to make Chicken Enchilada Casserole
- Brown the onion in a frying pan.
- Mix chicken, sauce, onion and corn together.
- Line an 8x8 baking pan with coarsely crumbled tortilla chips. Pour 1/2 of the chicken/sauce mixture over the chips. Cover with 1/2 of the cheese.
- Repeat layers with the remaining ingredients: chips, chicken, cheese. Garnish with green onion.
- Bake at 375° for 30-45 minutes (the longer end for drier, chewier texture like my wife likes!) I personally go to the shorter end of the cooking time and broil it for a couple minutes right at the end.
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