Easy Enchilada Casserole

A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step: 2

In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.

Step: 3

Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.

Step: 4

Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

Per Serving: 576 calories; protein 33.4g; carbohydrates 46.6g; fat 28.5g; cholesterol 91mg; sodium 1508.3mg.

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