chicken enchelada casserole

How To Make chicken enchelada casserole

• Step 1
  Pre-heat oven to 350 degrees. Chop green onions. Break apart all 3 cans of chicken into small pieces. Spray casserole dish (9x12).
• Step 2
  In medium size boiler mix both cans of soup, small container of sour cream, cumin and season to taste. Just want to dissolve solve, add 1/2 cup of broth. Just keep warm until you start building casserole..
• Step 3
  Bring chicken broth to a boil. Dip corn tortillas 1 at a time in the broth (this makes them soft). Using 6 tortillas, make your bottom layer of the casserole. Using 1/2 the chicken spread evenly on top of tortillas, then spread 1/2 of the soup mixture, sprinkle 1/2 the green onions and 1/2 of the cheese on top. Repeat the next layer same as the 1st. Bake 20-25 minutes or until edges start to crisp and all cheese is melted.
• Step 4
  To change up you can substitute jalepenos for green onions. You can also use a can of drained Rotel tomatoes (use 1/2 on top of chicken before you add soup mixture).
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!