Chicken Enchilada Casserole

Layers of corn tortillas give this ultra-creamy casserole some structure. We also love it with smoky shredded BBQ brisket or pulled Lamb in place of the chicken, or try small cooked, peeled shrimp.

Yield:

Makes 8 to 10 servings

Total time: 1 Hour, 30 Minutes

 

Ingredients

1 1/2 cups diced sweet onion

2 large poblano peppers, seeded and diced

2 tablespoons canola oil

3 garlic cloves, minced

2 (10 3/4-oz.) cans cream of chicken soup

1 (8-oz.) container sour cream

2 (4.5-oz.) cans chopped or diced green chilies

1 cup chicken broth

1 (1-oz.) envelope taco seasoning mix

18 (6-inch) corn tortillas, quartered

6 cups shredded cooked chicken

2 cups (8 oz.) shredded extra-sharp Cheddar cheese

2 cups (8 oz.) shredded pepper Jack cheese 

 

Preparation

1. Preheat oven to 350°. Sauté first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Stir in soup and next 4 ingredients; remove from heat.
2. Spread 1 cup soup mixture in a lightly greased 13- x 9-inch baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture; top with 3 cups chicken, 3/4 cup each Cheddar and pepper Jack cheeses, and 1 1/2 cups soup mixture. Repeat layers once. Top with remaining 24 tortilla quarters, soup mixture, and cheeses.
3. Bake at 350° for 45 to 50 minutes or until bubbly and golden. Remove from oven to a wire rack, and let stand 15 minutes before serving.