beth's chicken enchilada casserole

Name: Beth's Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 large can cream of chicken soup; 1 large sour cream; 1 can(s) chopped green chilies drained; 1 small white onion, chopped; 1 package(s) white flour tortilla shells; 2 package(s) (16 oz) shredded cheddar cheese; 1 small chicken, or 3-4 chicken breasts, cooked, deboned and chopped; - salt and pepper to taste

(1 RATING)

56 Pinches

joy b.

frienship, TN

Updated on Jan 8, 2010

tasty! i added s&p to beths recipe(to taste)

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prep time 30 Min

cook time 30 Min

method ---

yield 8 serving(s)

Ingredients

1 large can cream of chicken soup
1 large sour cream
1 can chopped green chilies drained
1 small white onion, chopped
1 package white flour tortilla shells
2 packages (16 oz) shredded cheddar cheese
1 small chicken, or 3-4 chicken breasts, cooked, deboned and chopped
- salt and pepper to taste

How To Make beth's chicken enchilada casserole

Step 1

combine the cooked, chopped chicken with the sour cream,chicken soup, onion and green chilies. mix well. in a 13x9 baking dish, put a small amount of the mix on the bottom so the shells do not stick. cover bottom of dish with shells then top with (about 1/3 of)mixture. top the mixture with cheese, the repeat layers until mix is gone. top with shells or doritos chips and top with cheddar cheese. bake at 350 degrees for 30-35 minutes or until mixture is hot and bubbly and cheese is melted.
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