Chicken Enchilada Casserole
Jean Bentley
A really good standard casserole. You can make it ahead of time and bake right before you need it which makes it a great dish to serve to company.
1 medium onion, diced (or 1 Tbsp. dried onion flakes)
1 cup sour cream
2 cans cream of chicken soup
1 (12 oz.) jar salsa (can use 1/2 red and 1/2 green if desired)
12 corn tortillas, cut into eighth's
1 lb. grated Colby cheese
3 - 4 chicken breasts, cooked and cubed or 2 cans chicken in small chunks
Saute onion in butter. Remove from heat and add sour cream, soup and salsa.
In greased 9 x 13 casserole dish layer beginning with half of the tortillas, half of chicken, half of sauce, and half of cheese. Repeat. Bake at 350 degrees for 35 minutes.
Serve with sour cream, chopped tomatoes, sliced black olives, chopped lettuce, and grated cheese.
A really good standard casserole. You can make it ahead of time and bake right before you need it which makes it a great dish to serve to company.
1 medium onion, diced (or 1 Tbsp. dried onion flakes)
1 cup sour cream
2 cans cream of chicken soup
1 (12 oz.) jar salsa (can use 1/2 red and 1/2 green if desired)
12 corn tortillas, cut into eighth's
1 lb. grated Colby cheese
3 - 4 chicken breasts, cooked and cubed or 2 cans chicken in small chunks
Saute onion in butter. Remove from heat and add sour cream, soup and salsa.
In greased 9 x 13 casserole dish layer beginning with half of the tortillas, half of chicken, half of sauce, and half of cheese. Repeat. Bake at 350 degrees for 35 minutes.
Serve with sour cream, chopped tomatoes, sliced black olives, chopped lettuce, and grated cheese.
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