Chicken Enchilada Casserole II Chef John's Recipe

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Chicken Enchilada Casserole II

A great enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.

Ingredients :

• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 (10.75 ounce) can condensed cream of chicken soup
• ¼ cup diced onion
• 1 (8 ounce) can chili beans, drained
• 6 (12 inch)s flour tortillas, cut into strips
• 6 skinless, boneless chicken breast halves - cooked and shredded
• 4 cups shredded Cheddar cheese

Instructions :

Prep : 30M	Cook : 12 M	Ready in : 1H

Notes :

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