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Sloppy Chicken Enchilada
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 30 min
- Yield
- 8.00 pieces, serving(s)
Categories
- Casserole
Cuisine
- Mexican-inspired
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sloppy Chicken Enchilada brings together 4 chicken thighs, 1 teaspoon onion powder, 1 (8 ounce) can cream of chicken soup in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 4 chicken thighs
- 1 teaspoon onion powder
- 1 (8 ounce) can cream of chicken soup
- 1/2 cup light sour cream
- 1 teaspoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 (4 ounce) can green chilies
- 1 (8 ounce) can rotel
- 8 corn tortillas
- 3 cups Mexican blend cheese
- 1 cup process American cheese
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Instructions
Preheat oven to 350 Degrees F. Boil, Drain, and Debone Thighs and mix with soup, sour cream, onion powder, and cumin in a large bowl. Cut Tortillas into fours. Add the tortillas bits, green chilis, and drained rotels. Mix Until tortillas are coated with the soup mixture. Empty mixture into sprayed 9x13 casserole dish and cover with the cheeses. Bake for about 30 mins or until cheese is bubbly.
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