Chicken Enchilada Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My mom made this when I was growing up. *Cook time does not include boiling chicken. Can also use a store bought rotisserie chicken cut into bite-size pieces.* Ingredients:
3 -4 chicken breasts |
10 ounces cream of chicken soup |
1 cup sour cream |
6 ounces mild green chilies |
8 -12 ounces shredded monterey jack cheese |
6 ounces black olives (optional) |
6 -8 flour tortillas (depends on size) |
Directions:
1. Boil chicken, cool and shred into bite-size pieces.
2. Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
3. Cut tortillas in 1/2 or 1/4 (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
4. Spoon 1/3 mixture on top of tortillas
5. Top with 2-3 oz shredded cheese (enough to cover chicken mixture).
6. Repeat tortilla, chicken filling and cheese layers two times
7. Bake at 350°F until cheese is melted and casserole is heated through; approximately 30-45 minutes.
8. Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
9. *This can also be made with corn tortillas however they will be a little chewy*.
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