Friday, December 10, 2010

Mom's Chicken Enchilada Casserole

Preheat oven: 350 degrees
  • 1 medium onion, chopped
  • 2 Tbsp. butter
  • 2 cans cream of chicken soup
  • 1 C. chicken broth
  • 1 C. chopped green chilies
  • 2 C. chopped cooked chicken
  • corn tortillas
  • shredded cheddar or jack cheese
Cook chopped onion in the butter until translucent. Add in cream of chicken soup, green chilies, cooked chicken - stir until combined well and heated.

In a large baking dish, place a layer of corn tortillas, layer of soup mixture, then layer of cheese. Repeat until dish is filled making sure cheese is on top.

Bake 25-30 minutes uncovered

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