Chicken Enchilada Casserole

Chicken Enchilada Casserole





Ingredients

  • 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
  • 4 ounces sour cream
  • 4 ounces cream cheese



Directions



  • 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.

EmptyNester

Looks delish! But I’m wondering what I can use instead of chicken. We aren’t eating meat anymore. Any thoughts?