Chicken Enchilada Casserole |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 7 |
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Green Chile Enchilada Casserole, can be made in crock pot or oven. I got this recipe out of a magazine. It is very good for potlucks. My family loves it. Ingredients:
3 -4 lbs roasting chickens |
1 medium onion, finely chopped |
1 tablespoon oil |
10 3/4 ounces cream of chicken soup |
10 3/4 ounces cream of mushroom soup |
1 cup sour cream |
10 ounces green enchilada sauce |
4 1/2 ounces peeled diced green chilies |
20 corn tortillas |
3 cups shredded cheddar cheese |
Directions:
1. Boil chicken. Shred meat and discard bones and skin.
2. Saute onion in oil in saucepan until translucent. Stir in soups, sour cream, green enchilada sauce, and chilies. Heat until warm.
3. Tear tortillas into bite-sized pieces.
4. Layer half of sauce, chicken, tortillas, and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce.
5. Cover. Cook on Low 5-6 hours, or High 2-3 hours. (You can cook this in the oven instead for 45 min for at about 375°F).
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