Julies Chicken Enchilada Casserole Food

JULIE'S CHICKEN ENCHILADA CASSEROLE

Julie's Chicken Enchilada Casserole image

Make and share this Julie's Chicken Enchilada Casserole recipe from Food.com.

Provided by Julesong

Categories Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

4 chicken breasts, cooked and chopped
8 ounces kidney beans or 8 ounces black soybeans (whatever your favorite canned bean is)
1 (16 ounce) container sour cream
1 (10 ounce) can Rotel Tomatoes or 1 cup of your favorite salsa
1 (4 ounce) can chopped mild green chilies
1 (10 3/4 ounce) can cream of chicken soup (optional)
1/2 cup chopped onion
2 cups grated monterey jack cheese
1 teaspoon garlic powder
2 teaspoons chili powder (and additional cayenne, to taste)
1 teaspoon cumin
2 cups grated cheddar cheese
6 12-inch flour tortillas, cut into strips
1 (10 ounce) can enchilada sauce (you can use non-condensed tomato soup, in a pinch, but enchilada sauce is much better)
1 cup additional monterey jack cheese

Steps:

Preheat oven to 350 degrees.
Mix together all the filling ingredients.
Layer the bottom of a 9x13 inch baking dish with 1/3 of the tortilla strips.
Top with 1/3 chicken filling and 1/3 cheddar cheese.
Repeat layering with remaining ingredients.
Then for the topping: pour can of enchilada sauce over all and sprinkle with grated Monterey jack cheese.
Bake for 30 minutes then let stand about 10 minutes (if you can keep everybody away from it, that is).
Enjoy!

Nutrition Facts : Calories 1137.3, Fat 65.2, SaturatedFat 33.9, Cholesterol 186.8, Sodium 2102.9, Carbohydrate 78.3, Fiber 6.5, Sugar 4.6, Protein 59.1

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