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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from The Gotta be Yummy and Easy Cookbook Project, 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 Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 Onion, chopped
2 c. Monterey Jack and Cheddar
4 c. Chicken - cooked and shredded
1/3 c. Water
12 Corn Tortillas
1 T. Cumin
1 small can Chopped Chilies
Directions:
Directions:
Combine soups with water and heat until warm.

In a large casserole (or crock pot) layer 4-5 tortillas.

Combine chicken, onion, chilies and cumin.

Cover tortilla layer with half of the chicken mixture, half of soup mixture and half of cheese. Layer 4 more tortillas and repeat layers.

Bake 45 minutes at 350º (or in crock pot on low all day)
Personal Notes:
Personal Notes:
Can also do in Crockpot

 

 

 

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