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Chicken Enchilada Casserole, Lydia Sneesby Recipe

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This recipe for Chicken Enchilada Casserole, Lydia Sneesby is from Let's Eat Phillips' Style! , 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:  
2 c. cooked chicken, shredded
12 corn tortillas, cut up
2 c. shredded sharp cheddar cheese

For sauce:
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced green chile
sliced mushrooms
8 oz. sour cream
½ c. milk
½ c. chopped onion
salt and pepper to taste
Directions:
Directions:
Pre-heat oven to 350˚.
Spray casserole with PAM.
Layer in this order
• four of the cut-up tortillas
• half of the chicken
• one-third of the sauce
• one-third of the cheese
• four of the cut-up tortillas
• half of the chicken
• one-third of the sauce
• one-third of the cheese
• the remaining tortillas, sauce and cheese
Bake for 30 – 45 minutes until bubbly and top is browned.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
We got this recipe from our next-door neighbor, Lydia Sneesby, when we lived in Los Alamos, NM.

 

 

 

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