Chicken Enchilada Casserole
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A mexican take on chicken enchilada casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 c. cooked, boned, cut up chicken
- 1 can cream of chicken soup
- 1 soup can milk
- 1 small can chopped green chilies
- 1 medium onion, chopped
- 1 pkg. corn tortillas
- 2 c. grated Longhorn cheese
Method
Put chicken, soup, milk, onion, and chilies in pot and bring to boil.
Tear tortillas and stir into mixture.
Alternate mixture layers with cheese, ending with cheese on top.
Bake at 325° for approximately 25 minutes.
Serve with homemade salsa.
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