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Chicken and Cheese Enchilada Casserole Recipe

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This recipe for Chicken and Cheese Enchilada Casserole is from Moffitt Cancer Center United Way Cookbook 2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tablespoons butter
1 large onion, chopped
2 cans cream of chicken soup + milk to make 4 cups creamed soup base
1 8-ounce can diced green chilies
12 ounce bottle thick & chunky salsa
1 4-ounce can black olives, sliced
2 cups sour cream
1 package small corn tortillas
6 whole chicken breasts, cooked & cut into small pieces
1 pound Cheddar cheese, shredded.
Directions:
Directions:
In large skillet, melt butter and sauté onion until soft. Add soup base, chilies, salsa, olives, and sour cream. Cut tortillas in half and line greased 11X14 inch pan with tortillas. Layer half of soup mixture, half of chicken pieces and half of cheese onto tortillas. Repeat layer of tortillas, and remaining soup base, chicken and cheese. Bake at 350 degrees 30-45 minutes until hot and cheese is bubbly.

Serve additional salsa and guacamole on side if desired
Number Of Servings:
Number Of Servings:
12

 

 

 

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