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Chicken Enchiladas Casserole Recipe

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This recipe for Chicken Enchiladas Casserole is from Potter Family Recipes, 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 15 oz. red enchilada sauce (Rosarita Mild)
1 can cream of mushroom soup
1-2 c. cooked chicken shredded (1-2 chicken breasts)
grated cheese (Jack and cheddar cheese)
1/2 c. water or chicken broth
corn tortillas (the uncooked kind)
Directions:
Directions:
Boil chicken, and shred. In a bowl mix chicken, soup, sauce and water. Layer tortillas in a 9x13 pan, then sauce, cheese, and repeat tortillas, sauce, and cheese. Finish at the top of the casserole with cheese.

Bake at 350º F for 20 minutes.

When finished you can add your favorite Mexican toppings.
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I got this from a magazine.

Suzy had this one time when she visited Sandra and loved it so much she asked for the recipe. She likes to add a can of sliced black olives and a can of chopped green chili's to the chicken mixture and sometimes uses medium enchilada sauce, for a little kick.

 

 

 

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