Mexican Lasagna a.k.a. Chicken Enchilada Casserole

Mexican Lasagna a.k.a. Chicken Enchilada CasseroleThis casserole is creamy and cheesy, with all the delicious flavor of chicken enchiladas, in half the time.  It’s quick, easy, and tasty.  Mexican Lasagna a.k.a. Chicken Enchilada Casserole

Mexican Lasagna a.k.a. Chicken Enchilada Casserole
Serves 8
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
Ingredients
  1. 1 cup chopped onion
  2. 2 tablespoons butter
  3. 2 cans (10.5 ounce) Cream of Chicken soup
  4. 1 can (10.5 ounce) Cream of Mushroom soup
  5. 1 ½ cups sour cream
  6. 2 tablespoons taco seasoning
  7. ½ teaspoon salt
  8. ¼ teaspoon pepper
  9. 3 cups cooked, shredded chicken
  10. 12-14 (5-inch) corn tortillas
  11. 2 cups shredded cheese, jack or cheddar
  12. 1 tablespoon fresh chopped cilantro, optional
Instructions
  1. Preheat oven to 375 degrees F. Then lightly grease 13 x 9 inch baking dish.
  2. Melt butter in a large skillet over medium heat, and sauté onion. Stir in soups, taco seasoning, salt, and pepper, and bring to a bubbly boil. Add sour cream and chicken.
  3. Spread ½ cup mixture in bottom of prepared baking dish. Tear up 6 or 7 tortillas, and spread over the mixture. Top with half the remaining chicken mixture. Sprinkle with half the cheese. Repeat with the remaining tortillas, meat mixture, and cheese.
  4. Cover tightly with foil, and bake at 375 degrees for 30 minutes. Remove foil, and bake another 10 minutes. Let rest for 10 minutes, then garnish with fresh chopped cilantro, if desired.
Adapted from Lion House Recipes
Adapted from Lion House Recipes
White Apron Blog https://whiteapronblog.com/
Lightly grease a 13 x 9 inch baking dish.

Lightly grease a 13 x 9 inch baking dish.

In a large skillet over medium heat, melt 2 tablespoons butter add 1 cup chopped onion sauté about 5 minutes or until tender

In a large skillet over medium heat, melt
2 tablespoons butter
add
1 cup chopped onion
sauté about 5 minutes or until tender

Stir in 2 cans (10.5 ounce) Cream of Chicken soup 1 can (10.5 ounce) Cream of Mushroom soup 2 tablespoons taco seasoning ½ teaspoon salt ¼ teaspoon pepper Bring to a bubbly boil.

Stir in
2 cans (10.5 ounce) Cream of Chicken soup
1 can (10.5 ounce) Cream of Mushroom soup
2 tablespoons taco seasoning
½ teaspoon salt
¼ teaspoon pepper
Bring to a bubbly boil.

Add 1 ½ cups sour cream Mix until completely combined.

Add
1 ½ cups sour cream
Mix until completely combined.

Stir in 3 cups cooked, shredded chicken breast

Stir in
3 cups cooked, shredded chicken breast

Spread ½ cup mixture in bottom of prepared baking dish.

Spread ½ cup mixture in bottom of prepared baking dish.

Tear up 6 or 7 tortillas Spread over the mixture.

Tear up
6 or 7 tortillas
Spread over the mixture.

Top with half the remaining chicken mixture.

Top with half the remaining chicken mixture.

Sprinkle with half the cheese (1 cup).

Sprinkle with half the cheese (1 cup).

Repeat layers with the remaining tortillas, meat mixture, and cheese.

Repeat layers with the remaining tortillas, meat mixture, and cheese.

Cover tightly with foil, and bake at 375 degrees for 30 minutes. Remove foil, and bake another 10 minutes.

Cover tightly with foil, and bake at 375 degrees for 30 minutes.
Remove foil, and bake another 10 minutes.

Let rest for 10 minutes, then garnish with fresh chopped cilantro, if desired.

Let rest for 10 minutes, then garnish with fresh chopped cilantro, if desired.

Cut into squares, and serve.

Cut into squares, and serve.

Mexican Lasagna a.k.a. Chicken Enchilada Casserole