Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6-8 serving(s)
Ingredients: 3 -4 chicken breasts (or 6 Halves); 1 (10 ounce) can cream of mushroom soup; 1 (10 ounce) can cream of chicken soup; 1 (8 ounce) can diced green chilies (hot or mild, or a small can of each); 1 (10 ounce) package cheddar cheese, grated; 1 small onion, diced; oregano; 1 tablespoon garlic powder; 1 teaspoon salt; 12 corn tortillas; 16 ounces sour cream

(72)

Recipe by TammieV

This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe.

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READY IN: 1hr 25mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

3 -4

chicken breasts (or 6 Halves)
1

(10 ounce) can cream of mushroom soup
1

(10 ounce) can cream of chicken soup
1

(8 ounce) can diced green chilies (hot or mild, or a small can of each)
1

(10 ounce) package cheddar cheese, grated
1

small onion, diced
oregano
1

tablespoon garlic powder
1

teaspoon salt
12

corn tortillas
16

ounces sour cream

DIRECTIONS

Place Chicken in large saucepan and cover with water.
Sprinkle in a handful of oregano,add garlic powder and salt.
Boil about 20 minutes and shred from bones.
Save broth.
Mix soups, sour cream & chiles in large pan.
Add only enough broth to slightly thin.
Re-season as needed.
Simmer on low 15 minutes.
Add chicken and diced onion.
In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
Repeat- Tortillas, sauce and cheese.
Bake in 350 degree oven for 20 minutes.

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