This is one of my best accidental meals. We were planning on basic chicken enchiladas, but seeing as we didn't have flour tortillas, we resorted to corn instead. As we were trying to roll them up, they cracked and split. So, we improvised and decided to layer everything in the baking dish!
Hope Wednesday is turning out to be great for all of you. We're halfway through the work week!
Chicken Enchilada Casserole
3 boneless, skinless chicken breasts
1/4 cup olive oil
1/2 medium onion, diced
1/2 medium green bell pepper, diced
2 cloves garlic, minced
1 can cream of chicken soup
1/4 cup sour cream
2 - 4 oz. cans green chilies
1 tsp. cumin
1 tsp. chili powder
1 tsp. pepper
1/4 tsp. salt
pepper jack cheese
- Cut chicken into bite sized pieces and set aside.
- In large skillet, heat olive oil and sautée onion, pepper, and garlic until translucent and fragrant. Add chicken into pan and cook until the meat is no longer pink, and slightly brown on the outside.
- Add cream of chicken, sour cream, and one can of green chilies. Mix to combine, then add the cumin, chili powder, pepper, and salt. Simmer for 2-3 minutes, stirring occasionally, just so the flavors can meld.
- Line the bottom of a 13X9 baking dish with corn tortillas. Spread an even layer of some of the chicken mixture over the tortillas. Then apply and even layer of pepper jack cheese. Repeat this layering process until you have filled your baking dish.
- For the top layer, spread the second can of green chilies on top, then cover with cheese.
- Bake in a 450 degree oven for 15-20 minutes, or until the cheese begins to brown and get bubbly on top.
- Serve with black beans and fresh corn on the cob!