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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Doss

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 375. 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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