Chicken Enchilada Casserole
Serves: 6
 
Ingredients
  • 1 (25-ounce) package large flour tortillas, quartered and divided
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 (8-ounce) container sour cream
  • 1 (4-ounce) can diced green chiles
  • 2 cups shredded Monterey Jack cheese with peppers, divided
  • ½ cup chopped green onion
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 3½ cups shredded cooked chicken
  • Garnish: chopped green onion
Instructions
  1. Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
  2. Layer one-third of tortillas in prepared dish.
  3. In a large bowl, stir together soup, sour cream, chiles, 1½ cups cheese, green onion, salt, cumin, and pepper. Reserve 1 cup cheese mixture. Stir chicken into remaining cheese mixture. Spread half of chicken mixture onto tortillas. Layer with another one-third of tortillas; top with remaining chicken mixture and remaining tortillas. Spread reserved 1 cup cheese mixture over top layer. Sprinkle with remaining ½ cup cheese.
  4. Bake until bubbly and golden brown, about 35 minutes. Garnish with green onion, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chicken-enchilada-casserole-recipe/