Chicken Enchilada Casserole
3-4 cshredded cooked chicken (store bought rotisserie will save you time)
3 cshredded cheddar and monterey jack cheese blend
1 pkgcorn tortillas (about 12 tortillas)
1 mediumyellow onion
1 can(s)red enchilada sauce (i like ole el paso brand)
1 can(s)cream of mushroom soup
How to Make Chicken Enchilada Casserole
- preheat oven @ 350 degrees
spray a 13X9 casserole dish with cooking spray and set aside.
- in mixing bowl add enchilada sauce and cream of mushroom soup together. (can subsiture with cream of chicken soup for those who do not like mushrooms).
add chopped up onion to mixture.
- cut up tortillas in 4's.
start layering ingredients like a lasanga.
repeat layers (i usually have 3 layers)
- cover with foil and bake for 30 minutes.
uncover and bake for an additional 5-7 minutes until cheese is bubbling and golden.
- Cut into squares. Can be served with sour cream or salsa. MARGARITAS are optional.