Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 3 -4 chicken breasts; 10 ounces cream of chicken soup; 1 cup sour cream; 6 ounces mild green chilies; 8 -12 ounces shredded monterey jack cheese; 6 ounces black olives (optional); 6 -8 flour tortillas (depends on size)

(12)

Recipe by AZPARZYCH

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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READY IN: 40mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

3 -4

chicken breasts
10

ounces cream of chicken soup
1

cup sour cream
6

ounces mild green chilies
8 -12

ounces shredded monterey jack cheese
6

ounces black olives (optional)
6 -8

flour tortillas (depends on size)

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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