chicken enchilada casserole
Chicken Enchilada Casserole
1 lb chicken
1 small onion, diced
1 can chopped green chilis
1/4 cup diced jalapenos (can omit if desired)
1 can cream of chicken soup
1 can cream of celery or mushroom soup
corn tortillas
1 lb grated longhorn cheese
Poach chicken. Reserve 1/2 cup of chicken broth.
Saute onion, green chilis and jalapenos. Once tender, add soup and reserved broth. Cook on medium heat until soup is dissolved and water has mostly evaporated. Shred chicken and add to mixture.
Layer casserole starting with chicken/soup mixture. Top with a layer of tortillas followed by layer of cheese. Repeat same sequence ending with chicken/soup mixture. Bake in 350F oven for 45 to 60 minutes (or until it is bubbling).
Serve with a green salad.
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