Chicken Enchilada Casserole (Using Soup or Sauce Mix) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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See Soup or Sauce Mix (Sos). This recipe uses 2/3 cup. Amounts included below to make the approximate amount. Number of tortillas is approximate. Original recipe calls for 1 package of tortillas, but It doesn't say what size package. It also doesn't say what size the casserole dish is, but I'm guessing 9x13. Ingredients:
1/2 cup non-fat powdered milk |
1/4 cup cornstarch |
1/8 cup instant chicken bouillon |
1/2 tablespoon dried onion flakes |
1/2 teaspoon italian seasoning |
10 flour tortillas |
1 lb cooked chicken (diced or shredded) |
1 (4 ounce) can green chilies, chopped |
2 1/2 cups water |
1 cup light sour cream |
3/4 cup cheddar cheese, grated |
Directions:
1. Preheat oven to 350°F.
2. Combine sauce ingredients and measure out 2/3 cup (or use 2/3 cup Soup or Sauce Mix (Sos)).
3. In a sauce pan, combine measured mix, water and green chilies. Cook and stir on stove top or in microwave until thickened.
4. Add sour cream to sauce.
5. Cut tortillas in quarters.
6. Line bottom of casserole dish with 1/2 the tortillas.
7. Layer 1/2 the chicken, then 1/2 the sauce, and then 1/2 the cheese.
8. Repeat layers.
9. Bake at 350 F for 20 minutes.
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