Chicken Enchilada Casserole

Recipe by AZPARZYCH
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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