Saturday, January 17, 2009

Chicken Enchilada Casserole (an ole George family recipe)

Chicken Enchilada Casserole

Serves 12

4 lbs chicken, cooked and shredded
9-12 Tia Rosa Corn Tortillas, cut into one inch strips
1 bag 1 can Cambell's Cream of Chicken Soup
1 can Cambell's Cream of Mushroom Soup
1 medium onion, chopped
1 cup milk
2 cups of Kraft Shredded Mexican Blend Cheese
2 cans Ortega mild green chiles

Sautee onion in 1 tablespoon of butter until tender. Mix soups, milk, onion and chiles together. Spray casserole dish with nonstick cooking spray and put 2 tablespoons of chicken broth in the bottom. Make two layers of the following: tortillas, chicken, soup mixture, ending with the cheese. Good to let set overnight in the refrigerator. Cover with foil, bake in oven at 300 degrees for 1-1/2 hours.

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