Chicken Enchilada Casserole

 

I rarely order enchiladas in a Mexican restaurant, because of the extra sauce they come with. I saw this Joanna Gaines' recipe and decided to give it a try. It turned out very delicious. The dish is very flavorful and I definitely recommend it!

Ingredients (for 3- 4 Servings): 

2 tbsp. olive oil
1/2 white onion
1 cup chicken broth
1/2 15-ounce can black beans, rinsed and well drained
1/2 can (5oz) of condensed cream of chicken soup
1 7-ounce jar salsa verde
7- ounce can mild enchilada sauce 
4-ounce sour cream
1/2 tbsp. smoked paprika
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. black pepper
3 cups shredded rotisserie chicken
4-ounce can fire roasted green chiles
5 corn tortillas, cut into 3/4 inch wide strips
2  cups grated Cheddar cheese
1 cup grated Monterey Jack cheese


Step-by-step instructions: 

1. Preheat the oven to 350F. Spray 8 inch baking dish with vegetable oil

2. In a pot heat the olive oil over medium heat. Add the onion and sauté until tender.

3. Add the broth, beans, chicken soup, salsa verde, enchilada sauce, sour cream, paprika, garlic salt, salt and pepper. Stir to combine and bring to a simmer. 

4. Add the chicken, chiles, tortilla chips, and cheddar cheese. Stir until well combined.



5. Pour into the prepared baking dish and scatter the Monterey Jack cheese on top.

6. Bake until the cheese is melted and lightly browned, about 30 min.

7. Let stand 10 min. before serving.


Enjoy!




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