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Cheesy Enchilada Casserole

 15 Ratings
4 Comments
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 4
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Give a Mexican favorite a new look with chips standing in for tortillas, plus canned corn, prepared salsa, and tender chicken inside.

Ingredients

2
cups cut-up cooked chicken
1
teaspoon sugar
1/2
cup Old El Paso™ Thick ‘n Chunky salsa
1
can (19 oz) Old El Paso™ mild enchilada sauce
1
can (11 oz) whole kernel corn, drained
2
cups coarsely broken tortilla chips
4
medium green onions, sliced (1/4 cup)
1
medium tomato, chopped (3/4 cup)
1
cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)

Directions

  • 1 Heat oven to 350°F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
  • 2 Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
  • 3 Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.

Expert Tips

Cut-up cooked pork can be used instead of the chicken.

If your family loves beans, try adding 1 can (16 oz) spicy chili beans, undrained, to the chicken mixture for extra flavor and fiber.

Nutrition Information

No nutrition information available for this recipe.

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