Minggu, 14 November 2010

Chicken Enchilada Casserole




This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe.

Chicken Enchilada Casserole

Servings: 6-8

Ingredients:
  • 3 -4 chicken breasts (or 6 Halves)
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (10 ounce) can cream of chicken soup
  • 1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
  • 1 (10 ounce) package cheddar cheese, grated
  • 1 small onion, diced
  • oregano
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 12 corn tortillas
  • 16 ounces sour cream

Instructions:
  1. Place Chicken in large saucepan and cover with water.
  2. Sprinkle in a handful of oregano,add garlic powder and salt.
  3. Boil about 20 minutes and shred from bones.
  4. Save broth.
  5. Mix soups, sour cream & chiles in large pan.
  6. Add only enough broth to slightly thin.
  7. Re-season as needed.
  8. Simmer on low 15 minutes.
  9. Add chicken and diced onion.
  10. In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
  11. Repeat- Tortillas, sauce and cheese.
  12. Bake in 350 degree oven for 20 minutes.

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Chicken Enchilada Casserole
4/ 5
Oleh