Zutaten für Easy Chicken Enchilada Casserole
- 4 cups cooked chicken, shredded
- 6 small corn tortillas
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 1 (4 ounce) can diced green chilies
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup grated Parmesan cheese
- 1/4 cup hot sauce
- 2 cups shredded cheddar cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 3/4 cup salsa
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Zubereitung von Easy Chicken Enchilada Casserole
- Preheat oven to 325°F (160°C).
- Grease a 1 1/2-quart casserole dish.
- Cut 6 small corn tortillas into 18 pieces (or use 3 large tortillas, cut into 18 pieces).
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Sauté 1/2 cup chopped onion and 2 cloves minced garlic for about 4 minutes, until softened.
- In a large bowl, combine 10.75 ounces (1 can) condensed cream of mushroom soup, 1/4 cup your favorite hot sauce (adjust to taste), and 1/2 cup grated Parmesan cheese.
- Stir in 1 (4 ounce) can diced green chilies (undrained), 1 1/4 cups shredded mozzarella cheese, and 1 1/4 cups shredded cheddar cheese.
- Layer half of the tortilla pieces in the prepared casserole dish.
- Spread 3/4 cup of your favorite salsa over the tortillas.
- Top with half of the cooked chicken (approximately 2 cups cooked, shredded chicken or turkey).
- Spread half of the soup and cheese mixture over the chicken.
- Repeat layers: tortillas, salsa, chicken, soup mixture.
- Bake for 35 minutes. Remove from oven and top with the remaining mozzarella and cheddar cheese.
- Bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
33g
Fat
145g
Carbs
12g
