Recipes Recipe List: “April 1,199 MEXICAN CHICKEN ENCHILADA BAKE

MEXICAN CHICKEN ENCHILADA BAKE

MEXICAN CHICKEN ENCHILADA BAKE
MEXICAN CHICKEN ENCHILADA BAKE

MEXICAN CHICKEN ENCHILADA BAKE

Ingredients

1 (16-ounce) carton sour cream
2 cans cream of chicken soup
1 (4-ounce) can chopped green chilies
1 (11-ounce) can shoepeg corn, drained
1 (4-ounce) jar diced pimientos, drained
1 (9-ounce) bag tortilla chips, coarsely crushed and divided
4 cups chopped cooked chicken
1 cup chopped green onions
2 cups grated Cheddar cheese, divided
1 (8-ounce) can water chestnuts, chopped

Preparation

In a bowl, combine sour cream, soup, chilies, corn and pimientos. In a greased 9- x 13-inch casserole, spread half of the sour cream mixture. Set aside about 1 cup of the chips; sprinkle remaining chips over the sour cream mixture. Layer chicken over chips. Over chicken, place layers, in order, of onions, 1 cup of the cheese and water chestnuts. Spread remaining sour cream mixture over all. Sprinkle top with reserved chips and remaining 1 cup cheese. Cover and bake at 350 degrees for 35 minutes. Remove cover and bake 15 minutes more. Makes 14-16 servings.