Chicken Enchilada Casserole
My mom made this when I was growing up. *Cook time does not include boiling chicken. Can also use a store bought rotisserie chicken cut into bite-size pieces.*
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INGREDIENTS
Nutrition- 3 -4
- 10ounces cream of chicken soup
- 1cup sour cream
- 6ounces mild green chilies
- 8 -12ounces shredded monterey jack cheese
- 6
- 6 -8
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DIRECTIONS
- Boil chicken, cool and shred into bite-size pieces.
- Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
- Cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
- Spoon 1/3 mixture on top of tortillas
- Top with 2-3 oz shredded cheese (enough to cover chicken mixture).
- Repeat tortilla, chicken filling and cheese layers two times
- Bake at 350°F until cheese is melted and casserole is heated through; approximately 30-45 minutes.
- Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
- *This can also be made with corn tortillas however they will be a little chewy*.
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