Mama's Chicken Enchilada Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 15 |
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Easy and creamy. My husband loves this! Prep time does not include boiling chicken. Ingredients:
2 (10 3/4 ounce) cans cream of chicken soup |
2 (4 1/2 ounce) cans diced green chilies |
1 onion, chopped |
10 ounces cheddar cheese, grated |
12 corn tortillas |
4 -5 chicken breasts, boiled and torn in pieces |
1 (12 ounce) can milnot original evaporated milk |
Directions:
1. Heat soup, Milnot, and chiles in medium saucepan over medium-low heat, stirring occasionally, until heated through.
2. While heating soup mixture, tear each tortilla into quarters.
3. In 13 x 9 casserole dish, layer tortillas, chicken, soup mixture, and cheese until all are used.
4. Bake at 350 degrees for approximately 45 minutes or until hot and bubbly.
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