Chicken Enchiladas Casserole
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A mexican take on chicken enchiladas casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 4 c. pre-cooked chicken
- 1/4 c. butter
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 c. sour cream
- 1 pkg. flour tortillas
- 1 can chicken broth
- 1 can black olives, chopped
- 1 small can sliced green chiles
- 1/2 c. onion chopped
- 1 1/2 lb. cheddar cheese, grated
Method
Saute onions in butter.
Add chicken broth.
Add 2 cans soup, chiles, olives and chicken.
Simmer 7 minutes then add 1/4 cup cheddar cheese, and sour cream.
Layer in 9 x 13 inch pan. Tortilla, chicken mix, cheddar cheese, repeat, ending with 1 cup Cheddar cheese sprinkled on top.
Bake at 350° for 30 minutes covered.
Remove cover last 5 minutes.
Rate:
