3 can(s)pre cooked chicken
1 can(s)chicken broth
8 ozsour cream, fat-free
1 can(s)cream of chicken soup
1 can(s)cream of mushroom soup
1 pkgmexican blend shredded cheese
to tastesalt and pepper
How to Make Chicken Enchelada Casserole
- Pre-heat oven to 350 degrees.
Chop green onions.
Break apart all 3 cans of chicken into small pieces.
Spray casserole dish (9x12).
- 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..
- 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.
- 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).