Chicken Enchilada Casserole
Ready In: 1 hr
Serves: 4-6
Ingredients
- 2 chicken breasts, chopped
- 2 (10 1/2ounce) cans cream of chicken soup
- 1 cup sour cream
- 1⁄2 cup chopped onion
- 1 cup grated cheddar cheese
- 1 cup monterey jack cheese
- 5 ounces diced green onions
- 5 ounces black olives
- 12 corn tortillas
Directions
- Combine all ingredients. Set aside 1 can cream of chicken soup.
- Fill tortillas with 1 tablespoon mixture.
- Roll up tortillas in large baking dish, sprayed with vegetable spray.
- Mix remaining can of soup with 1/2 can milk and pour over tortillas.
- Sprinkle cheese over tortillas.
- Bake @ 350° for 45 minutes; 60 minutes if frozen.
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