Chicken Enchilada Casserole |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe. Ingredients:
3 -4 chicken breasts (or 6 halves) |
1 (10 ounce) can cream of mushroom soup |
1 (10 ounce) can cream of chicken soup |
1 (8 ounce) can diced green chilies (hot or mild, or a small can of each) |
1 (10 ounce) package cheddar cheese, grated |
1 small onion, diced |
oregano |
1 tablespoon garlic powder |
1 teaspoon salt |
12 corn tortillas |
16 ounces sour cream |
Directions:
1. Place Chicken in large saucepan and cover with water.
2. Sprinkle in a handful of oregano,add garlic powder and salt.
3. Boil about 20 minutes and shred from bones.
4. Save broth.
5. Mix soups, sour cream & chiles in large pan.
6. Add only enough broth to slightly thin.
7. Re-season as needed.
8. Simmer on low 15 minutes.
9. Add chicken and diced onion.
10. In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
11. Repeat- Tortillas, sauce and cheese.
12. Bake in 350 degree oven for 20 minutes.
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