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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from What's Cooking at Brewer Island Elementary School, 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:  
4 chicken breasts, bone in
1 cube chicken boullion
1/2 C. water
1 medium onion, chopped
1 small can chopped green chiles
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
6 corn tortillas, torn into bite-sized pieces
1 lb. cheddar cheese, shredded
1 C. sour cream
Directions:
Directions:
Dissolve chicken boullion in 1/2 cup boiling water. Place along with chicken in covered baking dish. Bake at 350ºF for 45 minutes.
Bone chicken and cut into small chunks. Mix chicken with all remaining ingredients.
Pour into 9x13 baking dish. Cover with foil and refrigerate overnight.
Bake uncovered at 350º for 30 minutes or until browned and bubbly.

 

 

 

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