Recipes
CHICKEN ENCHILADA CASSEROLE
Chicken Enchilada Casserole
This is by far my favortie dinner. It's easy and is made the night before.
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PrintINGREDIENTS
- Four whole chicken breasts
- Twelve flour tortillas
- 1 can cream of mushroom
- 1 can cream of chicken
- 1 minced onion (optional)
- 1 cup milk
- 1 jar mild salsa
- 1 pound grated cheddar cheese
DIRECTIONS
Bake chicken at 350˚ until no longer pink.
Cut chicken into pieces.
Cut tortillas into quarters.
Mix soups, milk, onion, and salsa.
Grease a large shallow pan (9x13).
Place a layer of tortillas on bottom (just enough to cover the pan)
Add a layer of chicken (about half)
Pour about half of the soup mixture over chicken and tortilla layers.
Repeat until all ingredients are used; ending with soup.
Top with cheese; cover with foil and place in refrigerator overnight.
Bake at 300˚ for 1 ½ hours. Uncover after ½ hour.
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