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Chicken enchilada casserole

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Ingredients/Components

sour cream - 1/2 c
chili powder - 1/2 tsp
chicken broth - 1 c
sage - 1/4 tsp
oregano - 1/2 tsp
cloves garlic - 2 item
chicken - 1 item
onion - 1/2 c
corn tortillas - 1 item
cumin - 1/2 tsp
cheddar cheese - 1/2 lb
cans cream of mushroom soup - 2 item
can diced green chiles - 4 oz
jack cheese - 1/2 lb

How to make chicken enchilada casserole:

Stew chicken in water until done (or microwave). Drain chicken, reserving broth. Combine mushroom soup, broth, chilies, and sour cream. Saut?� onion and garlic and add to sauce. Add seasonings and chicken to sauce. Grate and mix cheeses. Soften tortillas in oil and then cut into strips. Layer in dish, tortillas, then sauce, then cheese. Repeat, ending with cheese layer. Bake at 375° for 30 minutes. Tortillas may also be filled in traditional rolled style.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

2.7

Average rating: 2.7, total votes: 3

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