Chicken Enchilada Casserole
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 2 cups prepared salsa , divided
- 2 cups Andrew & Everett Shredded Mexican Mix Cheese , divided
- 2 cups shredded cooked chicken
- 2 pickled jalapeno peppers , minced
- 2 tsp taco seasoning
- 8 corn tortillas , warmed
- 1 ripe avocado , peeled, pitted and diced
- 2 tbsp finely chopped cilantro
- 1/4 cup sour cream
- Lime wedges , for serving
Instructions
- Preheat oven to 425°F. Grease 8-inch square baking dish. Spread 1/2 cup salsa in bottom of dish.
- Toss together 1/2 cup cheese, chicken, jalapeños and taco seasoning; divide mixture among tortillas. Roll up tightly and place seam side down in prepared baking dish; top with remaining salsa and sprinkle with remaining cheese.
- Bake, uncovered, for 20 to 25 minutes or until golden brown and bubbling. Top with avocado and cilantro. Drizzle with sour cream and serve with lime wedges.
Tips:
- Substitute salsa verde or enchilada sauce for salsa if desired.
- Substitute Tex-Mex or Cajun seasoning for taco seasoning if desired.
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