Everyday Meals

Easy Enchilada Casserole

Ingredients

  • 1 (10.75 ounce) cancondensed cream of chicken soup
  • 4cooked skinless, boneless chicken breast halves, chopped
  • 8 ounces sour cream
  • ½ cup chopped green onions
  • 3 cups salsa
  • 1 (4 ounce) can diced green chiles
  • 4 cups shredded Monterey Jack cheese
  • 12 (8 inch) flour tortillas
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.

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  • Step 2

    In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.

  • Step 3

    Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.

  • Step 4

    Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

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