A family favorite around here!
Chicken Enchilada Casserole
1/2 c. onion, chopped
2 tbsp. butter
3-4 chicken breasts (boiled, boned & chopped)
1 can cream of chicken soup
1 can cream of mushroom soup
1 sm. can chopped green chilies (mild)
1 carton sour cream (8 oz.)
Flour tortillas
Cheddar cheese (grated)
Sauté onions in butter until clear. Add chicken, soups and chilies.
Mix in sour cream. Grease casserole. Line bottom with tortillas, then
spread half chicken mixture over tortillas. Sprinkle with cheese.
Repeat. Bake at 350 degrees until cheese melts. Use a 9 x 13 inch
casserole. Yield: 8 servings
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We also top it off with salsa and lettuce (oprional) :-) YUMMO!!!
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