Sunday, September 19, 2010

Chicken Enchilada Casserole

Especially for Mrs. Mincy!!

  • 2 cups diced chicken
  • 2 cans cream of chicken soup OR 1 can each cream of chicken and cream of celery (may wish to use low sodium)
  • 8 oz. sour cream
  • 1 T. dehydrated minced onion
  • 1 small can diced green chilies
Grease 9x13 dish. Tear 4-6 flour tortillas into bite sized pieces and line bottom of dish. Spread 1/2 of chicken mixture carefully over tortillas and top with grated Monterey Jack cheese. Repeat tortilla, chicken and cheese layers. Bake about 45 minutes at 350F or till bubbly in the middle. Remove from oven and allow to stand to 10-15 minutes (this makes cutting and serving much easier)

This dish freezes well after preparing (before baking).

Shared with me by my sister-in-law Debbie many years ago, this easy and delicious casserole is a favorite of the children and I!

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