Chile Verde Chicken Enchilada Casserole
CATEGORIES
INGREDIENTS
  • Servings: 8- 10
  • 3-5 chicken breasts, boneless
  • 1 medium onion, chopped
  • 3 TBSP margarine
  • 1 10 oz can cream of chicken soup
  • 1 10 oz can cream of mushroom soup
  • 1¾ cup chopped green chile, drained
  • ½ cup broth saved from chicken (I just used ½ cup canned chicken broth)
  • 1 12 ct. pkg corn tortillas
  • 1 lb cheese, grated (cheddar, jack or mixture)
DIRECTIONS
  1. Boil chicken, cool and shred (save broth)
  2. Preheat oven to 325 F
  3. Saute onion in margarine until slightly soft. Combine onion with soups, chile, broth & stir
  4. Tear 6 tortillas into small pieces and cover the bottom of a 9 x 13 pan.
  5. Spread ½ the chicken over the tortilla pieces, then ½ the sauce, and ½ the cheese. Repeat layers.
  6. Bake 30-40 min until very hot, bubbly and slightly browned.