Saturday, August 1, 2009

Chicken Enchilada Casserole

3-4 cooked chicken breasts
8 corn tortillas, cut up
1 can cream of chicken soup
1 can cream of mushroom soup
1 C sour cream
1 (4 oz) can Ortega chopped green chilis(mild)
1/4 C dried minced onions
2 C grated cheese (jack or cheddar)

Mix and bake in casserole at 350 for 45 min.

You can also make this up as actual chicken enchiladas...Mix the soups, sour cream, onions and chilis...mix chicken into half of this mixture.
Fill flour tortillas (about 12) with the chicken mixture and place close together in 9x13 pan. Cover with remaining soup mixture and sprinkle with more cheese.



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