This recipe for Chicken Enchilada Casserole is another Family Favorite. It is not like most Chicken Enchilada recipes. It is easy and economical to make. Get ready to have dinner ready in a very short time. Enjoy! If your family loves casseroles, it is sure to please.

Ingredients – Chicken Enchilada Casserole:

• 1 13 x 9 Casserole Dish
• 2 cans of canned Chicken Breast
• 2 cans Cream of Chicken Soup
• 1 Can Diced Chili Peppers
• 1 medium onion
• 1 can Diced Jalapeno Peppers
• 8 Ounce package of Cheddar Cheese
• 4-6 Tortillas (I use Zero Carb Mission)

Instructions – For Chicken Enchilada Casserole:

• Dice Onions
• Crisp Up Tortillas (if required)
• In a saucepan, add onions and chili peppers and 1/2 can jalapeno (if desired), simmer to soften onions and blend peppers.
• Drain canned chicken (or add leftover chicken) and add to softened vegetables.
• Add cream of chicken soup and simmer about 10-15 minutes
• Prepare casserole dish if needed to prevent sticking
• Add a layer of tortillas
• Add a layor of chicken sauce
• Add a layor of cheddar cheese
• Add another layer of tortillas
• Add remaining chicken sauce
• Cover with remaining cheese
• Bake at 350 deg. for 25 minutes
• Let set for 20-25 inutes and serve.

I utilize my favorite kitchen appliance the NuWave Bravo Oven for this and almost all my recipes. It has so many functions and does not heat up my kitchen. It is also very economical to run.

Options – Chicken Enchilada Casserole:

There are a number of options available for this recipe. You can add a side salad when serving, Substitute cooked beef and cream of mushroom soup instead of Chicken, and taco seasoning. You can top it with a myriad of condiments, use different cheeses, top with jalapeno slices, cilantro or lettuce, tomatoes, olives or anything else your family likes. It is very flexible.

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