Tuesday, November 3, 2009

Chicken Enchilada Casserole

This was another recipe submitted to Recipe Swap by SuAnn McFadden, but I changed it up a bit.
3-4 cups cooked and shredded chicken
1/4 onion chopped
1 can cream of chicken soup
1/2 cup sour cream
1 cup chicken broth
1 can green chilies
12 corn tortillas (I used 8 big flour tortillas for the one in the picture)
1 1/2 cup shredded cheese divided
Cook onion in pan with a little oil until transluscent. Mix with chicken, soup, broth, sour cream and chilies.
Cut tortillas into pieces.
At the bottom of 9x13 or other casserole dish place half of the tortillas on the bottom. Top with half the chicken mix and top with 1/2 the cheese. Repeat.
Bake at 350 for 30 min.
I add salsa and a dallop of sour cream to the top of mine. The kids add crunched up tortilla chips.

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