Chicken Enchilada Casserole
Chicken Enchilada Casserole is an moderately easy dinner. Made with 1 large fryer, cooked and boned, 1 c. chopped onion, 1 can cream of mushroom soup, 1 can cream of chicken soup and 1/2 to 1 c. sour cream, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Cook chicken in boiling water until tender.
Save stock. Debone chicken and cut into small pieces.
Mix onion, soups, sour cream, broth and green chiles in a bowl.
Grease a 2-quart casserole and place a layer of torn tortilla pieces on the bottom. Add a layer of soup mixture, then chicken pieces, then grated cheese.
Repeat this process one more time, ending with cheese. Bake at 350Β°, uncovered, for 45 minutes.
π· Perfect Pairings
Complete your meal with these
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