CHICKEN ENCHILADAS CASSEROLE
Submitted by: Kimberly Waite
4 chicken breasts, cooked and shreaded.
12 corn tortillas
1 can cream of mushroom soup
1 can green chili enchilada sauce
2 cups sheaded chedder cheese
Heat together cream of mushroom soup, cream of chicken soup, and
enchilada sauce. Add chicken. Spray a 9X13" pan with cooking spray.
Place 6 tortillas in pan. Ad 1/2 of sauce mixture. Sprinkle with 1/2
of cheese. Repeat with remaining ingredients. Bake at 350 degrees for
40 minutes. Serve with sour cream, olives, lettuce and tomatoes.
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