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Chicken enchilada casserole

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Ingredients/Components

can evaporated milk - 1 item
large onion, chopped - 1 item
cans cream of chicken soup - 2 item
cans diced green chilies - 2 item
boned chicken about 6 to 8 breasts
cans sliced olives, drained - 2 item
grated Cheddar cheese set aside some cheese to put on top of casserole - 1 2
corn tortillas could buy 2 pkg - 1 pkg

How to make chicken enchilada casserole:

Combine chicken, onion, canned milk, olives, soup, green chilies and grated cheese in a large bowl.

Dip 6 tortillas in chicken broth and lay in bottom of 9 x 13-inch dish. Put half of chicken mixture on top of tortillas, add another layer of dipped tortillas and a layer of chicken mixture. Put grated cheese on top. Cook, covered, for 45 minutes in 325° oven and uncovered for 10 minutes.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

2.7

Average rating: 2.7, total votes: 3

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