Chicken Enchilada Casserole
- 6 bone-in, skin-on chicken breast halves
- Coarse salt and freshly ground black pepper
- 12 (6-inch) corn tortillas, cut into 1-inch strips
- 1/2 cup mild or medium salsa
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 (10.75-ounce) can low-sodium condensed cream of mushroom soup
- 1 medium onion, grated, or very finely chopped
- 1 pound white button mushrooms, sliced (about 4 cups)
- 1 pound shredded mild cheddar cheese
- 1 (16-ounce) container sour cream
- Chopped fresh cilantro, for serving (optional)
- Produce
- Button mushrooms, white (1 pound)
- Cilantro, fresh (1)
- Onion, medium (1)
- Meat
- Chicken breast, bone-in skin-on halves (6)
- Canned Goods
- Condensed cream of chicken soup (1 (10.75-ounce) can)
- Condensed cream of mushroom soup, low-sodium (1 (10.75-ounce) can)
- Condiments
- Salsa, mild or medium (1/2 cup)
- Cooking & Baking
- Salt and freshly ground black pepper, Coarse (1)
- Bread & Baked Goods
- (6-inch) corn tortillas (12)
- Dairy
- Cheddar cheese, mild (1 pound)
- Sour cream (1 (16-ounce) container)
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
8 people saved this recipe.
