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Chicken enchilada casserole

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Ingredients/Components

sour cream - 1/2 3/4
can cream of chicken soup - 1 item
small onion, chopped - 1 item
chicken breast halves - 4 item
Monterey Jack cheese, grated - 1/3 lb
Cheddar or Colby cheese, grated - 1 c
can Ro-Tel tomatoes not drained - 1 item
to 8 corn tortillas, cut in quarters do not fry them - 6 item

How to make chicken enchilada casserole:

Simmer chicken; bone, skin and shred. Saute onion in 1 tablespoon butter. Add soup, tomatoes and Jack cheese. Cook slowly until cheese melts. Add chicken. Make 2 layers of each ingredient in a 7 x 11-inch pan or 8 x 8-inch pan: tortillas (overlap), chicken mixture, Cheddar cheese (optional first layer), tortillas, cream chicken and Cheddar cheese. Top with the Cheddar cheese the last 5 minutes. Bake at 350° for 1 hour if cold and for 30 minutes if warm.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

4.7

Average rating: 4.7, total votes: 3

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butter, oil, margarine, whole chicken breasts, chicken breasts, chicken breasts, skinned and deboned, boneless, skinless chicken breasts, halved, chicken thighs or drumsticks, chicken breasts, skinned, cooked and chopped, chicken wings, cut off tip and cut in half