Chicken Enchilada Casserole
  • 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
  1. Bake chicken at 350˚ until no longer pink.
  2. Cut chicken into pieces.
  3. Cut tortillas into quarters.
  4. Mix soups, milk, onion, and salsa.
  5. Grease a large shallow pan (9x13).
  6. Place a layer of tortillas on bottom (just enough to cover the pan)
  7. Add a layer of chicken (about half)
  8. Pour about half of the soup mixture over chicken and tortilla layers.
  9. Repeat until all ingredients are used; ending with soup.
  10. Top with cheese; cover with foil and place in refrigerator overnight.
  11. Bake at 300˚ for 1 ½ hours. Uncover after ½ hour.
This is by far my favortie dinner. It's easy and is made the night before.