Chicken Enchilada Casserole

1 pkg. boneless, skinless chicken breast (cooked and chopped into pieces)
1 can cream of chicken soup
1 cup sour cream
1 can Rotel
1 small can of chopped green chiles
1 TBS lemon juice
1/3 cup chopped cilantro
¼ cup white wine
1 yellow onion, diced
1 TBS. minced garlic
1 tsp. salt
½ tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp New Mexico chili powder
3 cups shredded Mexican cheese blend
½ cup of heavy whipping cream
1 pkg. flour tortillas
1 TBS butter
1 TBS olive oil

Preheat oven to 350 degrees. Butter a 9 x 13 glass casserole dish.

In a large sauce pan, sauté onion in olive oil and butter until translucent. Add garlic and sauté another minute.

In a large bowl, combine the cream of chicken soup, sour cream, lemon juice, white wine, salt, pepper, cumin, chili powders, green chiles, Rotel and cilantro.

Layer the bottom of the glass dish with torn tortillas. Top with chicken, half of the sour cream mixture and cheese. Repeat again topping the casserole with a final layer of cheese. Pour heavy cream over the entire casserole. Cover with foil and bake for 30 minutes. Uncover and bake another 15 minutes. Let cool and enjoy.

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6 responses to “Chicken Enchilada Casserole

  1. Looks marvelous! We’ll have to try it. Also, what would our lives be without Rotel??

  2. What is Rotel? Other than the mystery ingredient, it sounds fabulous! We’re having a comfort food recipe contest and would love to have you enter a recipe. Check it out at http://marxfood.com

  3. That sounds just terrific! We do something very similar with corn tortillas called King Ranch Casserole. This is a little more advanced than our recipe. It’s on my list of “must try” dishes.

  4. Thanks for sharing this recipe-wish I had it in the oven right now!

  5. When a wild hair strikes, I add roasted poblano peppers to the dish. It really make it pop!

  6. Emily: My guess would be that you’re not from Texas, simply because most Texans know that Ro-Tel is actually a brand name for a can of tomatoes and green chilis that gives dishes a delightful zesty kick. Look for it in the canned vegetable aisle. No kitchen is complete without it!!

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