Thursday, January 10, 2013

Chicken Enchilada Casserole

Chicken Enchilada Casserole


  • 3 boneless chicken breasts, cut into bite size pieces 
  • 2 cans diced tomatoes, drained 
  • 1 large can yellow or white corn, drained 
  • 1 cup sour cream (more if desired) 
  • 2 cups cheddar cheese, reserve ½ cup to sprinkle on top 
  • 8 tortillas 
  1. Preheat oven to 350 degrees. 
  2. Cook chicken in skillet with a little olive oil. Drain. 
  3. Put cooked chicken in a large bowl; add tomatoes, corn, sour cream and cheese. Mix well. 
  4. Put mixture in tortillas and roll up tightly. 
  5. Lay tortillas in a row in a greased 9x13 inch casserole dish. 
  6. If you have some filling left over, just sprinkle on top of tortillas and cover with cheese. 
  7. Bake at 350 degrees for approximately 30 minutes. 
  8. Serve with salsa and/or sour cream.

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