Cheesy Chicken Enchilada Casserole

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I have known this recipe for years as King Ranch Casserole, which I understand may have originated at the King Ranch here in Texas. A friend gave me the recipe probably 25 years or so ago and it has become a staple on my menu list and enjoyed by my family over and over again. I have never actually made my own enchiladas because this recipe is so much easier and has all of the flavors of cheesy chicken enchiladas without the work. Here is the recipe ~

Cheesy Chicken Enchilada Casserole
3-4 boneless, skinless chicken breasts
1 medium onion, chopped
12 corn tortillas
10 oz. shredded cheddar cheese plus more to sprinkle on top
8 oz. Velveeta cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can Rotel tomatoes or 1 can green chiles

Cook and chop chicken into bite sized pieces. Grill onions in butter and combine with chicken in bottom of 13 x 9 baking dish. Cut tortillas into small wedges and layer on top of chicken/onion mixture. Sprinkle shredded cheese on next, followed by a layer of Velveeta, sliced into quarter inch slices. Combine soups and tomatoes or chiles and pour on top of casserole. Sprinkle more shredded cheese on top and bake at 350 degrees until bubbly.

In pictures ~

Start with these ingredients –

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Cook (I boiled mine) and chop chicken –

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(I know – incredibly boring picture above.)

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Grill onions (one of my favorite kitchen smells!) and mix together with chicken in casserole dish –

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Cut corn tortillas into wedges, then layer tortillas, shredded cheese, and Velveeta atop chicken –

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Combine soups and tomatoes/chiles in a bowl. Pour on top of cheeses –

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Sprinkle desired amount of shredded cheddar on top and bake at 350 degrees until bubbly –

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Paired with a green salad and a chocolatey dessert (I made brownies this time), this makes a wonderful dinner plan!

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I hope your family enjoys this as much as mine!

Blessings,
Nancy

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