Chicken Enchilada Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My mom made this often when we were growing up and I make it for my family. It is a good make ahead casserole and the leftovers are great. Make two and freeze one for next time. Ingredients:
1 large onion, cut into fourths |
1 whole chicken |
1 lb cheddar cheese, shredded |
2 (10 1/2 ounce) cans cream of chicken soup |
1 (10 ounce) can ro-tel tomatoes |
6 -8 corn tortillas |
Directions:
1. Cut chicken in quarters and cook in large pot of water with onion until done.
2. Remove chicken from broth to cool. Strain the both and return it to the pot.
3. Pick chicken from the bone, tear into bite size pieces (do not cut).
4. In a bowl mix together chicken, Ro-tel tomatoes and 1/2 of the cheese.
5. Heat up broth. Cut tortillas in half. Soften tortillas in hot broth as you layer in a 9 x 13 pan. The tortillas soften fast so work with one or two pieces at a time.
6. Layer tortillas, 1/2 chicken mix, tortillas.
7. Mix soup with 1 can of broth. Pour over layers.
8. Sprinkle remaining cheese on top.
9. Bake at 350 until cheese is melted and bubbly.
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