Mexican Chicken Enchilada Casserole

Chicken Enchilada Casserole 


1 (10 ounce) can cream of mushroom soup

1 (10 ounce) can cream of chicken soup

3 -4 chicken breasts (or 6 Halves)

1 (10 ounce) package cheddar cheese , grated

1 small onion , diced

1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)

1 teaspoon salt

12 corn tortillas

16 ounces sour cream

1 tablespoon garlic powder



Place Chicken in large saucepan and cover with water. Sprinkle in a handful of oregano,add garlic powder and salt. Boil about 20 minutes and shred from bones. Save broth. Mix soups, sour cream & chiles in large pan. Add only enough broth to slightly thin. Re-season as needed. Simmer on low 15 minutes. Add chicken and diced onion. In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese. Repeat- Tortillas, sauce and cheese. Bake in 350 degree oven for 20 minutes.

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