Chicken Enchilada Casserole
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|3 medium||boneless, skinless chicken breasts, cooked and shredded or cubed (your choice)|
|1 pkg||flour tortillas (burrito size)|
|1 can(s)||chicken broth|
|1 can(s)||cream of chicken soup|
|1 can(s)||cream of mushroom soup|
|1 jar(s)||jalapeno cheez whiz|
|1 pkg||8 oz shredded cheddar cheese|
|1 can(s)||rotel tomatoes|
|1 small||chopped onion|
Preheat oven to 350. In a large saucepan over medium heat and stirring often, heat both soups, chopped onion, rotel tomatoes, and jar of cheez whiz, until well blended. Reduce to simmer. Add cooked, shredded or cubed chicken. Stir well.
Soak tortillas in chicken broth for a few minutes. Layer bottom of 9 x 13 pan with tortillas. (It is okay to overlap).
Top the tortillas with the chicken/sauce mixture. Repeat each layer.
Top with shredded cheddar cheese. Bake at 350 degrees for 45 minutes. Enjoy! Very tasty!