Avocado Salsa Chicken Enchilada Casserole is a yummy dinner recipe that is quick to make and bakes in 30 minutes.
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Ingredients Needed For Avocado Salsa Chicken Enchilada Casserole:
Pace Avocado Salsa
Petite diced tomatoes
Fiesta Blend grated cheese
Extra cilantro, fresh diced tomatoes and avocado for serving, if desired
Instructions For Avocado Salsa Chicken Enchilada Casserole:
Heat the oven to 400 degrees.
Prepare your ingredients by: chopping the rotisserie chicken into bite-sized pieces, drain the petite diced tomatoes well and chop the cilantro leaves.
Spread 1/4 cup of the Avocado Salsa into the bottom of a 9 x 13 baking dish.
Place 8 corn tortillas into the bottom of a 9 x 13 baking dish on top of the Avocado Salsa.
Place chopped chicken, sour cream, remaining Avocado Salsa, cumin, salt and pepper into a mixing bowl. Mix well.
Spread half of the chicken mixture on top of the corn tortillas.
Then, top with half of the cilantro, half of the petite diced tomatoes and half of the grated cheese blend.
Repeat the layers with eight more corn tortillas, the remaining chicken mixture, remaining cilantro, tomatoes and cheese.
Bake uncovered for 30 minutes at 400 degrees.
Serve with extra cilantro, fresh tomatoes and slices of avocado, if desired.
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Avocado Salsa Chicken Enchilada Casserole
An easy enchilada recipe that is easy to make and delicious.
- 1 pound rotisserie chicken chopped
- 2 cups sour cream
- 15.6 ounce bottle Pace Mild Avocado Salsa divided
- 14.5 ounce can petite diced tomatoes drained well
- 1/4 cup cilantro leaves chopped
- 4 cups Fiesta Blend Grated Cheese
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 16 corn tortillas
- avocado, fresh tomatoes and cilantro for serving, if desired
Preheat oven to 400°
Pour 1/4 cup Pace Avocado Salsa into the bottom of a 9 x 13 baking dish.
Lay 8 corn tortillas on top of the salsa in the baking dish.
Place chopped chicken, sour cream, the remaining Pace Avocado Salsa, cumin, salt and pepper into a mixing bowl and mix well.
Spread half of the chicken mixture on top of the 8 tortillas in the baking dish.
Top the chicken mixture with half of the cilantro, half of the drained tomatoes and half of the cheese.
Repeat the layers beginning with the remaining 8 corn tortillas. Then, the chicken mixture, cilantro, tomatoes and cheese.
Bake uncovered at 400° for 30 minutes.
Remove from the oven and serve with avocado slices, more cilantro leaves and freshly diced tomatoes. Enjoy!
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