Green chile chicken enchilada casserole

Ingredients

• 3 boneless, skinless chicken breasts
• 2 cans cream of chicken soup
• 3 cans chopped green chiles
• 1 can Las Palmas green enchilada sauce
• 4 cups shredded cheese
• 18 corn tortillas
• onion, diced (optional)

Preparation

• Preheat oven to 350 degrees F. Cook chicken in boiling water until white all the way through; about 20 minutes.
• Shred chicken; add cream of chicken soup, green chiles and onion (optional)Pour enchilada sauce into shallow bowl; coat tortillas.
• Layer sauce smothered tortillas in even layer covering the bottom of a 13x9 inch pan.
• Cover tortillas evenly with 1/3 of chicken mixture; sprinkle 1/3 shredded cheese evenly over chicken mixture.
• Repeat process until you have 3 layers; ending with cheese layer. Cook in oven for 45 minutes or until cheese is melted and bubbling.

Questions

Photos of members who cooked this recipe