Easy Chicken Enchilada Casserole Recipe | Comfort Food Made Simple

INGREDIENTS

1 pound boneless skinless chicken thighs or breasts 1 cup chicken broth 1 can (14-1/2 ounces) diced tomatoes 2 cans (11 ounces each) condensed nacho cheese soup, undiluted 1 can (4 ounces) diced green chiles, drained 6 flour tortillas (8-inch diameter) 1 cup four-cheese Mexican cheese blend 4 roasted red peppers Capers, peppercorns and minced fresh cilantro for garnish

PREPARATION:

1. Preheat oven to 350°F. Place chicken in small saucepan with broth. Cover; cook over low heat 20 minutes or until chicken reaches internal temperature of 180°F. Remove from heat and reserve broth. Cut chicken into bite-size strips. Set aside.
2. Combine tomatoes, nacho cheese soup and chiles in bowl. Divide nacho cheese soup mixture in half. Add chicken to one half and 1/2 cup reserved chicken broth to other half.
3. Spoon chicken mixture down center of each flour tortilla; roll up. Tortillas will be very full.
4. Pour half of nacho-chicken broth mixture into 9- to 10-inch square glass baking dish. Arrange filled tortillas seam-side down in baking dish, packing tightly. Spoon on remaining nacho-chicken broth mixture. Sprinkle with cheese. Bake 20 to 25 minutes or until filling is hot and cheese is melted.
5. Garnish with slice of roasted red pepper, cut into 3-inch triangle for "bandana." Make cowboy face with capers, peppercorns or cilantro.

This recipe appears in: Halloween