Green Chili Chicken Enchilada Casserole

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 9

An easy and traditional South Texas casserole...from an old texas recipe book i' ve had

Ingredients:

18 large corn tortillas, cut in half .

1 chicken, boiled , boned and ....shredded ........can used a broasted chicken bought at deli.......

1- (10 -1/2 )ounce can of cream of chicken soup

1 - ( 10-1/2 ounce) can of cream of mushroom soup

3 ( 4 -1/2 ounce) cans of chopped green chile's

2 teaspoons minced garlic

2 teaspoon salt

2 teaspoons cumin

2 tablespoons chili powder

1/2 teaspoon black pepper

1 teaspoon crushed red pepper

2 pounds of monterey jack cheese, grated

1 carton ( 16 ounce) sour cream

1 ( 4 ounce) jar of diced pimentos, drained

3 cups of chicken broth

Directions:

1. Preheat oven to 350 degress F.
2. coat 9 x 11 inch casserole with no- stick spray
3. make a layer of tortillas in bottom of casserole dish.
4. spread half the chicken over tortillas.
5. combine soups, chiles, and seasonings; in a bowl
6. top chicken with 1/2 of the soup mixture and sprinkle with 1/3 of the cheese.
7. cover this with a layer of tortillas, layer chicken, cheese and the rest of the soup mixture.
8. spread sour cream over this layer.
9. layer with pimentos now and remaining cheese.
10. top with tortillas.
11. pour chicken broth over casserole
12. bake approx; 45 minutes
13. yields 9 to 12 servings

By RecipeOfHealth.com