Main Dishes, Recipes

Chicken Enchilada Casserole

Ingredients

    • 3 -4 chicken breasts ( or 6 Halves)
    • 1 (10 ounce) cans cream of mushroom soup
    • 1 (10 ounce) cans cream of chicken soup
    • 1 (8 ounce) cans diced green chilies ( hot or mild, or a small can of each)
    • 1 (10 ounce) packages cheddar cheese, grated
    • 1 small onions, diced
    • oregano
    • 1 tablespoon garlic powder
    • 1 teaspoon salt
    • 12 corn tortillas
    • 16 ounces sour cream

Directions

  1. Place Chicken in large saucepan and cover with water.
  2. Sprinkle in a handful of oregano,add garlic powder and salt.
  3. Boil about 20 minutes and shred from bones.
  4. Save broth.
  5. Mix soups, sour cream & chiles in large pan.
  6. Add only enough broth to slightly thin.
  7. Re-season as needed.
  8. Simmer on low 15 minutes.
  9. Add chicken and diced onion.
  10. In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.

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