Sunday, September 14, 2008

Chicken Enchilada Casserole



  • 1 can cream of chicken soup
  • 1/2 can milk (soup can)
  • 1 small ctn. sour cream
  • 2 pcs. chicken, cooked and cup up
  • 1 env. chili powder or taco seasoning
  • 1 can enchilada sauce
  • cheddar cheese
  • 4 tortilla shells

Mix up first 5 ingredients in a bowl. Flaor to taste with the seasonings. Add in a little bit of the enchilada sauce. In 9'13 pan, put a layer of ripped up tortilla shells, You will be layering this like lasagna. Put a layer of the filling. Repeat until filling is gone. Pour rest of enchilada sauce over the top and sprinkle cheese on top. Cook at 375 until cheese melts and sauce is boiling (about 1/2 hour) This reipe is pretty forgiving, feel free to use more tortilla shells or chicken.

1 comment:

Cori said...

Looks yummy can't wait to try it.