Easy Chicken Enchilada Bake

Although this recipe uses chicken, I'll bet leftover turkey could be substituted for the chicken, if you are looking for ideas for Thanksgiving leftovers.  I would like to wish all of my American followers a blessed and happy Thanksgiving.  I am thankful that you enjoy visiting my site and trying my recipes.


Ingredients:

3-4 boneless, skinless chicken breasts (cut into cubes)
4 c. crushed Doritos
1 c. chicken broth
14½ oz. can cream of chicken soup
14½ oz. can cream of mushroom soup
14½ oz. can whole corn, drained
2 3.8oz. cans sliced black olives
1 t. chili powder
1 t. ground cumin
¼ t. garlic powder
½ t. Tabasco sauce
½ c. chopped onion
1 red or green bell pepper, chopped
2 c. shredded cheddar cheese
1 c. crumbled queso fresco

 
Cut chicken into small, bite-sized pieces and sauté in a large skillet with 1 t. oil.  Sauté until chicken pieces are cooked.

 

 

 

Remove chicken from pan and, in the same pan, add chopped onions and peppers.  Sauté until most of the liquid is absorbed.  Add one can drained corn and sauté for 3-4 minutes.  Add soups, broth, and spices.  Stir and combine until heated.

 

 

 
Spray a 9x13 inch baking dish with non-stick coating.  Place Doritos into a ziploc storage bag, and crush into medium-sized pieces.  Add half of the crushed Doritos to the baking dish.  Add half of this chicken/soup mixture, sprinkle with 1 can of black olives, 1 cup cheddar cheese, and half cup of the queso fresco.  Repeat layers.  Bake in a 350º oven for 25-45 minutes, or until cheese is melted and bubbly on top.

This can be served with a dollop of sour cream on top.