Chicken Enchilada Casserole
Vicki Butts (lazyme)
You can also freeze this and thaw overnight in the refer.
1/2 conion, chopped
10 3/4-oz can(s)cream of chicken soup
1 csour cream
1/4 tspground coriander
1/4 tspground cumin
12flour tortillas, chopped
3 cchicken, cooked and cubed
7 ozgreen chiles, diced
2 ccheddar cheese, shredded (i use a mexican blend)
2 cmonterey jack cheese, shredded
How to Make Chicken Enchilada Casserole
- Place butter and onion in 1 quart casserole. Cook covered full power 2 to 4 1/2 minutes. Stir in soup, sour cream, coriander, and cumin. Mix well. Set aside.
- Layer 1/2 of tortillas, chicken, chilies, soup mixture, cheddar, monterey jack in 2 quart dish. Repeat layers reserving cheese.
- You can either bake this or microwave it.
Cover loosely with saran wrap. Heat covered on full power 9 to 12 minutes. Sprinkle remaining cheese on top. Cover. Let stand 5 minutes.
Bake in preheated 350ºF oven for 25 to 30 minutes. Sprinkle remaining cheese on top. Cover. Let stand 5 minutes.