Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Cook time: 1 h
Yield: 8
Ingredients: 3 tablespoons butter; 1 medium onion, finely chopped; 1 (12 ounce) container Borden Jalapeño Sour Cream Dip; 1 (10.75 ounce) can cream of chicken soup; ¾ cup chicken stock; 1 (10 ounce can) diced tomatoes with green chilies, mild flavor, drained; 1 (7 ounce can) diced green chilies drained; ½ green bell pepper, diced; 3 cups cooked chicken; 10-12 small size corn tortillas, cut into quarters; 2 cups (8 ounces) grated Cheddar cheese; 3 tablespoons butter; 1 medium onion, finely chopped; 1 (12 ounce) container Borden Jalapeño Sour Cream Dip; 1 (10.75 ounce) can cream of chicken soup; ¾ cup chicken stock; 1 (10 ounce can) diced tomatoes with green chilies, mild flavor, drained; 1 (7 ounce can) diced green chilies drained; ½ green bell pepper, diced; 3 cups cooked chicken; 10-12 small size corn tortillas, cut into quarters; 2 cups (8 ounces) grated Cheddar cheese

Chicken Enchilada Casserole was pinched from <a href="http://www.bordendairy.com/recipes/chicken-enchilada-casserole.aspx" target="_blank">www.bordendairy.com.</a>

"It’s the whole enchilada, in one ah-mazing casserole...."

INGREDIENTS

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3 tablespoons butter

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1 medium onion, finely chopped

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1 (12 ounce) container Borden Jalapeño Sour Cream Dip

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1 (10.75 ounce) can cream of chicken soup

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¾ cup chicken stock

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1 (10 ounce can) diced tomatoes with green chilies, mild flavor, drained

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1 (7 ounce can) diced green chilies drained

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½ green bell pepper, diced

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3 cups cooked chicken

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10-12 small size corn tortillas, cut into quarters

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2 cups (8 ounces) grated Cheddar cheese

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