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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from The Hungry Hawk Cookbook, 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 can Cream of Mushroom soup
1 cup milk
2 7 oz. cans Ortega green chili salsa
or 1 can green chile salsa and 1 can tomato sauce
1 cup chicken broth
1 dozen corn tortillas (use more if needed)
1 large can olives, sliced
4 cups grated longhorn cheese
1 Tbsp. chopped onions (optional)
1 cooked chicken
Directions:
Directions:
Combine first 4 ingredients together. Cut tortillas and chicken into bite size pieces. Butter a large baking dish. Starting with tortillas, layer tortillas, chicken, cheese, olives, and sauce. Repeat. When complete, top with onions (optional).
Refrigerate 4-5 hours or overnight. Bake at 350 degrees for 1 hour 15 mnutes.

 

 

 

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