Simple Chicken Enchilada Casserole

Name: Simple Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 onion, chopped; 4 ounces green chilies; 1 (10 1/2 ounce) can cream of mushroom soup; 1 (10 1/2 ounce) can cream of chicken soup; 4 cups cooked chicken; 12 flour tortillas, torn into bite sized pieces; 4 cups sharp cheddar cheese, shredded; 1 (15 1/4 ounce) can black beans (optional); salsa (optional); black olives (optional); sour cream (optional)

(6)

Recipe by Watkinslady30

I like to use this for OAMC sessions. I usually divide the recipe into two making 2 8 x 8 pans. Try different kinds of beans and cheeses for a change.

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READY IN: 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

onion, chopped
4

ounces green chilies
1

(10 1/2 ounce) can cream of mushroom soup
1

(10 1/2 ounce) can cream of chicken soup
4

cups cooked chicken
12

flour tortillas, torn into bite sized pieces
4

cups sharp cheddar cheese, shredded
1

(15 1/4 ounce) can black beans (optional)
salsa (optional)
black olives (optional)
sour cream (optional)

DIRECTIONS

Combine onion, green chilis, soups, and chicken together in a large bowl.
Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas.
Spread 1/3 of the soup mixture over the top.
Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using.
Repeat two more times.
Bake for 30 minutes at 350 F or until bubbly.
Top with salsa, black olives, and sour cream, if desired.
Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.

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