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Green Chile Chicken Enchilada Casserole Recipe

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This recipe for Green Chile Chicken Enchilada Casserole is from The Abraham/VerColen Family and Friends 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:  
2-3 cups cooked shredded chicken (rotisserie chicken is delicious)
18 white corn tortillas
2 can cream of chicken soup
1 can cream of mushroom
1 can chicken broth
1/2 cup chopped onion
3/4 to 1 cup green chile
1 tbsp. olive oil
2 cups shredded cheddar jack cheese
1/2 cup Velveeta cut in small cubes
Directions:
Directions:
Preheat oven to 350 degrees. Wrap corn tortillas in foil and leave in oven for approx. 20 min. until all are warmed.

In a large sauce pan over med. heat, heat up olive oil and saute onions for 4-5 min. Add all soups and mix together. Slowly stir in chicken broth and once blended, add chicken and green clhile.Bring to a boil, then let simmer for 10-15 min.

Take a 9x13 pan and coat the bottom with a thin layer of sauce, then layer six tortillas on bottom, add desired amount of sauce on top, then sprinkle both cheddar and velveeta on top. Repeat for the remaining layers.

Cover with aluminum foil and bake at 350 degrees for 30 min. Remove foil and bake an additional 10-15 min to brown the top. Let stand about 15-20 min, then serve.
Number Of Servings:
Number Of Servings:
?8
Preparation Time:
Preparation Time:
about 1 hour 25 min
Personal Notes:
Personal Notes:
This is really easy to make and always a big hit.

 

 

 

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