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Chicken Enchilada Casserole
Ingredients
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 sm. can green chilies (or possibly jalapenos)
- Cheddar cheese
- Flour tortillas (8 big or possibly 10 sm.)
- 1 pound cooked chicken, cubed
- 1 med. onion, minced
- 1 can evaporated lowfat milk Or possibly 1 c. lowfat sour cream
- 1 can enchilada sauce
Directions
- Steam tortillas. Saute/fry onion and chilies in 1 Tbsp. butter; add in soups, lowfat milk, enchilada sauce and heat to boiling. Add in meat and bring back to boiling.
- Layer tortillas, sauce mix, then cheese in greased 13x9x2 pan till all ingredients are used, ending with cheese. Bake at 350 degrees till cheese melts (approximately 30 min).
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