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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from Cooking Up A Storm Across America : Famous Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Tucker - - - Emmett, Idaho
Added: Friday, March 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken boiled and deboned and cut into bite size pieces.
1 cup chicken broth.
1 can cream of chicken soup.
1 pint sour cream.
1 4 oz. can diced green Chiles.
1 2.25oz. can sliced olives (or chop your own).
Grated cheese (I use Monterey Jack and Cheddar).
Flour tortillas or corn your preference (I use flour).
9 x 13 pan sprayed with Pam.
Heat oven to 375.

Directions:
Directions:
Mix chicken broth, sour cream, soup, and Chiles together
Quarter tortillas and line bottom of pan
Pour half of mixture in dish and top with some of the cheese. Layer more of the quartered tortillas on top of the mixture. Pour remaining mix on tortillas add more cheese and top with the olives.
Bake until hot and bubbling.

Number Of Servings:
Number Of Servings:
5-8
Preparation Time:
Preparation Time:
1 hour to cook chicken 15 minutes to put together
Personal Notes:
Personal Notes:
This can be made in advance. Serve with beans and a salad.

 

 

 

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