CHICKEN ENCHILADA CASSEROLE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 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.

Notes

This is by far my favortie dinner. It's easy and is made the night before.

Categories: Dinner  Main Dish  Mexican 

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