Monday, September 20, 2010

Chicken Enchilada Casserole

I love anything Mexican, so you'll find I make a lot of Mexican dishes in my house. ;) Here's one I recently made for my family that was a hit. *Sorry, no photo.

3 cups shredded cooked chicken
2 cans (4 ounces each) chopped green chilies
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas
2 cups (8 ounces) shredded cheddar cheese, divided

In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm tortillas in the microwave according to the package directions. Layer half of the tortillas on the bottom of the greased 13-in. x 9-in. x 2-in. baking pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake, uncovered, at 350ยบ for 30 minutes.

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