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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Rotisserie chicken
1 (15 oz.) can tomato sauce
1 can cream of mushroom soup
About 3 cups chicken broth
1 can green chilies
1 small jar diced pimentos
1 medium onion, chopped
12 corn tortillas
1 T. chili powder
1 tsp. coriander
1 tsp. smoked paprika
1 tsp. cumin
1/4 tsp. oregano
1/4 cup coarsely chopped cilantro
8 oz. Monterrey Jack and Cheddar cheese
Directions:
Directions:
Mix the soup, tomato sauce and chicken broth to combine. In a baking dish coated with oil, arrange the first layer of corn tortillas (6). Mix all the other ingredients, except the cilantro and cheese into the soup mixture. Spread half the chicken/soup/herb mixture on top of the tortillas. Sprinkle with half the cheese. Add the other 6 tortillas, and the remainder of the chicken mixture. Cover and bake in 350º oven for about 45 minutes. Remove from oven and sprinkle with remaining cheese and top with cilantro.

 

 

 

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