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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from UCUMC's Family 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:  
3 c chopped cooked chicken (rotisserie or boiled)
1 can green chilies
2 cans Cream of Chicken soup
1 c sour ream
Soft corn tortillas - approximately 24
3 c Monterey Jack cheese, shredded and divided
Directions:
Directions:
Preheat the oven to 375º. Combine all the ingredients, except for the tortillas and 2 cups of cheese, in a large bowl. On a griddle or in a frying pan, using a small amount of oil, cook the tortillas about 1 minute per side. (Just to heat them a little - not brown them.) Let the tortilla cool a little, then take a large spoonful of the chicken mixture and put it in the middle of the tortilla. Roll the tortilla up and place it in 9 x 13 baking dish seam side down.
Continue in this way until the pan is full. I really squeeze them in the dish. Then I make a 2nd row if there is more mixture. Take the remaining shredded cheese and sprinkle it over the top of the casserole. Bake approximately 30-40 minutes until it is brown and bubbly.
Number Of Servings:
Number Of Servings:
8 people
Preparation Time:
Preparation Time:
30 minutes / if chicken is already cooked.

 

 

 

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