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Chicken Enchilada Casserole
Ingredients
  • 1 ½ cups diced sweet onion
  • 2 large poblano peppers, seeded and diced
  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 2 (10 ¾-oz.) cans cream of chicken soup
  • 1 (8-oz.) container sour cream
  • 2 (4.5-oz.) cans chopped or diced green chiles
  • 1 cup chicken broth
  • 1 (1-oz.) envelope taco seasoning mix
  • 18 (6-inch) corn tortillas, quartered
  • 6 cups shredded cooked chicken
  • 2 cups (8 oz.) shredded extra-sharp Cheddar cheese
  • 2 cups (8 oz.) shredded pepper Jack cheese
Steps
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