Chicken Enchilada Casserole
18 tortillas, torn into pieces (either corn or flour)
3 cups cooked chicken
2 cans cream of chicken soup
1 cup sour cream
1 1/2 cups chicken broth
2 4 oz cans green chiles
1 tbsp dried onion
1 1/2 cups grated cheese
Make a mixture of soup, sour cream, chicken broth, chilies, and onion. In a 13x9 pan, layer 1/2 of the tortillas, 1/2 of the chicken, and 1/3 of the sauce. Continue with layers and top with grated cheese. Bake at 350, covered for 20 minutes and uncovered for 10 more minutes.
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