Chicken Enchilada Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 skinless and boneless chicken breasts
1 c water
1 large onion diced and divided into 2 portions
8 corn tortillas torn up into four pieces each
1 can cream of chicken soup
1 can cream of celery soup
8 oz shredded cheddar cheese
8 oz shredded jack cheese
1-2 cans chopped green chilies
1 small can sliced black olives (optional)
sour cream (optional)
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Directions: |
Directions:1. Season chicken breasts with salt and pepper to taste and place in skillet. Add water and sprinkle half of the onions on top. Cover and simmer for 30 minutes. Remove chicken and set aside. (Save water from pan for possible later use.)
2. In a large bowl, mix together soups, cheeses, green chilies and the rest of the chopped onion.
3. Coarsely chop up chicken and add to soup mixture.
4. Lightly grease a 9 1/2 by 13 baking dish and layer half of the torn up tortillas on the bottom. Spread half of the chicken mixture on top of the tortillas. Repeat layers. Top with optional black olives.
5. Bake at 350ºF for 35 to 40 minutes.
6. Dollop individual portions with optional sour cream. |
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Personal
Notes: |
Personal
Notes: If chicken mixture looks too thick, then add water from the pan that was saved earlier a little at a time to thin mixture.
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