I’ve had this recipe for a long time but I hadn’t made it for a while. I forgot how good it is. It’s a great dish for a family dinner or if you’re serving guests. It goes well with Mexican Rice and a lettuce salad.
Ingredients:
- 3 or 4 boneless, skinless chicken breast halves
- 16 ounces cheddar cheese, grated
- 1 can cream of chicken
- 10 oz. can tomato & chilies
- 10 oz. can enchilada sauce
- 1 large onion, chopped
- 1 dozen corn tortillas, torn into pieces
- ½ cup chicken broth
- salt/pepper, to taste (I always forget the salt & pepper)
Directions:
Boil chicken. Shred (make it easy on yourself and shred your chicken using your Kitchen-Aid stand-up mixer or your hand mixer). Mix soup, tomatoes and chilies, sauce and broth.
In greased 9×13 pan, layer:
- ½ Chicken
- ½ Onion
- ½ Tortillas
- ½ Cheese
- ½ Sauce
Then finish with remaining ingredients in this order:
- Chicken
- Onion
- Tortillas
- Sauce
- Cheese
Bake one hour at 350 degrees.
[...] Chicken Enchilada Casserole [...]