Chicken Enchilada Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Want chicken enchiladas, but don't want to spend the money going out or the time to make real enchiladas? Try this yummy recipe. I know the ingredents sound strange, but try it.... you won't be disappointed!!! Ingredients:
1 1/2 lbs chicken, cooked and shredded |
1 (14 ounce) can cream of mushroom soup |
1 (10 ounce) can enchilada sauce |
1 (10 ounce) can chicken gravy |
1 (2 ounce) can green chilies |
1 (16 ounce) can ranch style beans |
1/2 lb cheddar cheese, shredded |
1/2 lb jack cheese, shredded |
24 corn tortillas |
sliced olive |
Directions:
1. In a large bowl, combine soup, sauce, gravy and chilis.
2. Thinly cover the bottom of a 9 X 13 dish with sauce mix then with 6 tortillas.
3. Layer 1/3 of the chicken, 1/3 of beans, 1/4 of cheeses and 1/4 of sauce.
4. Cover each layer with 4 tortillas using 6 for the top layer.
5. Top with remaining sauce, cheese, and olives.
6. Cook in a 450° oven for 20 to 30 minute or until hot and cheese is melted.
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