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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from McMahon Holz Pope Morgan 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:  
6 small corn or 3 large flour tortillas
1 large onion, diced
2 Tbsp oil
4 oz can green chillies, seeded and finely chopped
10 oz can cream of mushroom soup
2 c grated cheddar cheese and mozzarella
1 c salsa
3-4 c cooked chicken breasts, cut in large bite sized pieces

Directions:
Directions:
Cut each tortilla in 6 pieces.
Saute onion in oil. Add chillies, soup and half of cheeses. Cook slowly till cheeses melt.
Line a buttered 1 1/2 quart (1.5 litre) casserole with half of tortilla pieces, cover with 1/2 c salsa. Layer with half of the chicken then half the cheese sauce. Repeat layers. Top with remaining grated cheeses.
Bake at 325º F for 50-60 min. Let stand for 10 minutes, then serve.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Best of Bridge recipe. First time we had it Kirk discovered the recipe and made it for Pappa. Kirk was 13. Pappa was so proud of his grandson!

 

 

 

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