Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Yield: ~ 4 servings
Cuisine: American
Ingredients: 2 cups cooked chicken; 1/2 cup diced yellow onion; 1/2 cup frozen corn; 1-14 oz can Enchilada Sauce; 8 oz shredded sharp cheddar; 1/2 bag tortilla chips; diced green onion

Jeffrey Lewis @cook_6690572

I couldn't find my old recipe for this and was in a hurry so I threw this tasty little dish together. It's a great way to use up both cooked chicken and that half eaten bag of tortilla chips!

Jeffrey Lewis @cook_6690572

I couldn't find my old recipe for this and was in a hurry so I threw this tasty little dish together. It's a great way to use up both cooked chicken and that half eaten bag of tortilla chips!

Saved

Ingredients

p.d.q!

~ 4 servings

2 cupscooked chicken
1/2 cupdiced yellow onion
1/2 cupfrozen corn
1-14 ozcan Enchilada Sauce
8 ozshredded sharp cheddar
1/2 bagtortilla chips
diced green onion

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Steps

p.d.q!

1

Brown the onion in a frying pan.
2

Mix chicken, sauce, onion and corn together.
3

Line an 8x8 baking pan with coarsely crumbled tortilla chips. Pour 1/2 of the chicken/sauce mixture over the chips. Cover with 1/2 of the cheese.
4

Repeat layers with the remaining ingredients: chips, chicken, cheese. Garnish with green onion.
5

Bake at 375° for 30-45 minutes (the longer end for drier, chewier texture like my wife likes!) I personally go to the shorter end of the cooking time and broil it for a couple minutes right at the end.