Chicken Enchilada Casserole


Ingredients:
  • 3-4 chicken breast (or 6 Halves) cooked and shredded
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (10 ounce) can cream of chicken soup
  • 1 (8 ounce) can diced green chilies
  • 1 ounce of chopped mild jalapenos
  • 1 (8 ounce) package cheddar cheese, grated
  • 1 (8 ounce) package Monterey jack cheese
  • 1 small onion, diced
  • 1 teaspoon salt
  • 12 corn tortillas
  • 4 ounces sour cream
  • 4 ounces cream cheese
Directions:
  1. Sautee onion until translucent
  2. Add soups, sour cream & chilies in large pan
  3. Add only enough chicken broth to slightly thin.
  4. Simmer on low 15 minutes.
  5. Add chicken and heat
  6. In casserole dish, arrange shredded Tortillas flat across bottom, spoon in enough of the sauce to cover then sprinkle enough cheese to cover.
  7. Repeat layering of the tortillas, sauce and cheese
  8. Bake in 350 degree oven for 20 minutes.


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