Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 7 serving(s)
Ingredients: 3 -4 lbs roasting chickens; 1 medium onion, finely chopped; 1 tablespoon oil; 10 3/4 ounces cream of chicken soup; 10 3/4 ounces cream of mushroom soup; 1 cup sour cream; 10 ounces green enchilada sauce; 4 1/2 ounces peeled diced green chilies; 20 corn tortillas; 3 cups shredded cheddar cheese

Submitted by misty0705

"Green Chile Enchilada Casserole, can be made in crock pot or oven. I got this recipe out of a magazine. It is very good for potlucks. My family loves it."

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Ready In:: 5hrs 15mins
Ingredients:: 10
Serves:: 7

ingredients

3 -4 lbs roasting chickens
1 medium onion, finely chopped
1 tablespoon oil
10 ³⁄₄ ounces cream of chicken soup
10 ³⁄₄ ounces cream of mushroom soup
1 cup sour cream
10 ounces green enchilada sauce
4 ¹⁄₂ ounces peeled diced green chilies
20 corn tortillas
3 cups shredded cheddar cheese

directions

Boil chicken. Shred meat and discard bones and skin.
Saute onion in oil in saucepan until translucent. Stir in soups, sour cream, green enchilada sauce, and chilies. Heat until warm.
Tear tortillas into bite-sized pieces.
Layer half of sauce, chicken, tortillas, and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce.
Cover. Cook on Low 5-6 hours, or High 2-3 hours. (You can cook this in the oven instead for 45 min for at about 375°F).