An easy, creamy, Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.
Ingredients
- 1 can condensed cream of chicken soup , 10.5 ounce
- 4 cookeds skinless , boneless chicken breast halves, chopped
- 8 ounces sour cream
- 0.5 cups chopped green onions
- 3 cups salsa
- 1 can diced green chiles , 4 ounce
- 4 cups shredded Monterey Jack cheese
- 12 flours tortillas , 8 inch
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
-
2
In a medium bowl combine soup, chicken, sour cream, and green onions. Mix together. In another small bowl, combine salsa and green chile peppers; mix.
-
3
Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of chicken mixture, 1/2 of salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with remaining cup of cheese.
-
4
Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. Let stand for 5 minutes before cutting.
Nutrition Facts
Per serving
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