Chicken Enchilada Casserole

By Kquicksall

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Rate this recipe 4.4/5 (9 Votes)

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Enchilada Casserole

Cheesy Chicken Cnchilada Casserole

Ingredients

3 cups shredded cooked chicken breast
4 green onions, thinly sliced
1/2 cup green salsa (salsa verde)
1/2 cup shredded Mexican blend cheese
1/2 cup frozen whole kernel corn
1 10 ounce can mild enchilada sauce
6 6 inches corn tortillas, each torn into quarters
6 - 8 tablespoons shredded Mexican blend cheese

Details

Servings 6
Level of difficulty Average
Preparation time 20mins
Cost Average budget

Preparation

Step 1

1.In a large bowl, mix together shredded chicken, green onions, salsa, 1/2 cup cheese, and corn; set aside. Spoon 2 tablespoons of the enchilada sauce in the bottom of a 3-1/2- to 4-quart slow cooker. Arrange 8 of the tortilla pieces in the bottom of the cooker over sauce, overlapping as necessary.

Step 2

2.Spoon one-third of the chicken mixture over tortillas in cooker. Repeat layering tortillas and chicken mixture twice, ending with chicken mixture. Pour remaining enchilada sauce over all. Cover; cook on high-heat setting for 2 to 2-1/2 hours. Top each serving with additional cheese.

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