Apr 25, 2009

Chicken Enchilada Casserole

3-4 chicken breasts (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
8 ounces sour cream
8 cream cheese


  • Sautee onion until translucent

  • Add soups, sour cream & chiles in large pan

  • Add only enough chicken broth to slightly thin.

  • Simmer on low 15 minutes.

  • Add chicken and heat

  • In casserole dish, arrange shreaded Tortillas flat across bottom, spoon in enough of the sauce to cover then sprinkle enough cheese to cover.

  • Repeat layering of the frtortillas, sauce and cheese

  • Bake in 350 degree oven for 20 minutes.

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