Brooke Christine’s Chicken Enchilada is a tasty slice of Texas

Food has the ability to transport you back to a time or place in your memory, and for Playboy Creator Brooke Christine that’s her mom’s chicken enchilada casserole recipe. It’s her favorite thing to cook because her mom always made it for her growing up in Texas, and it reminds her of her childhood.

 “It always just tastes like home to me and I really enjoy making it –  my mom taught me how, of course,” Brooke said. 

It’s a pretty simple and delicious recipe that’s really fun to make, so we’re sharing it with you here.

How To Make Brooke Christine’s Chicken Enchilada Casserole Recipe 

Ingredients:

• 1 LB package of chicken breast
• 2 cans of Rotel 
• 1 can of cream of chicken soup
• 1 can cream of mushroom soup
• 1 package of shredded cheese 
• 1 package of corn tortillas
• 1 small onion 
• 2 TBSP butter 

Steps: 

1. Season and bake chicken breasts at 350° for 20 mins.
2. Cut corn tortillas into triangles.
3. Sauté chopped onion in the butter.  
4. Mix in all cans of soup and Rotel with the onion and butter (Tip: drain the Rotel before pouring).
5. Shred the chicken and mix it into the soup mixture.
6. Spray a casserole dish with cooking spray and layer the bottom with cut corn tortillas.
7. Top with a thick layer of the soup/chicken mixture.
8. Add layer of cheese.
9. Repeat the layering process, starting with the corn tortillas.
10. Bake at 350° for 30-40 minutes.
11. Top with sour cream and salsa! (Optional).
12. Enjoy!

Brooke Christine is on the Playboy Club. Talk to her now.