Chicken Enchilada Casserole

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  32 oz or 907g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 ½ cup, chopped or 240g

• Chili with beans

  Canned

  1 cup or 256g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Cream of chicken soup

  Canned, condensed

  1 can (10.75 oz) or 305g

• Cream of mushroom soup

  Canned, condensed

  1 can (10.7 oz) or 303g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, medium or 276g

• Cheddar cheese

  4 cup, shredded or 452g

Directions

1. Preheat the oven to 350°F and set out a 9x13-inch baking dish.
2. Place the chicken in a saucepan, season with a pinch of salt and pepper, and add enough water to cover. Bring to a boil, then reduce to a gentle simmer and cook until the chicken reaches 165°F in the center, about 18-22 minutes.
3. Meanwhile, in a large pan over medium heat, combine the chopped onions, chili with beans, chicken broth, cream of chicken soup, cream of mushroom soup, and sour cream. Bring to a simmer, then reduce heat and cook gently for about 15 minutes, stirring occasionally.
4. Transfer the cooked chicken to a cutting board and let cool slightly, then shred with two forks. Stir the shredded chicken into the sauce until evenly combined.
5. Arrange a layer of tortillas to cover the bottom of the baking dish. Spoon on half of the chicken mixture and spread evenly, then sprinkle with half of the cheese. Repeat with another layer of tortillas, the remaining chicken mixture, and the remaining cheese.
6. Bake until the casserole is hot and the cheese is melted and bubbly, 20-30 minutes. Let rest for 5 minutes before serving.
7. Serve warm.