Saturday, October 3, 2009

Chicken Enchilada Casserole

I kind of made this one up.

Chicken Enchilada Casserole

1 lb. chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce
12 (6 in) corn tortillas
green chiles (optional)
2 cups shredded cheddar cheese

Cook chicken, I used boneless/skinless chicken breasts in the crockpot on high for about 4 hrs. Shred chicken. Mix together chicken, soups and chiles (optional). Layer 6 of the tortillas on bottom of 13x9 pan, cover with 1/2 can enchilada sauce. Spread chicken mixture over sauce. Layer 6 more tortillas on chicken mixture, cover with remaining enchilada sauce. Top with shredded cheese.

Cook at 350 for about 20-25 minutes until heated thru and cheese is melted.

We served this with a big salad and pineapple chunks.

Our Review: This is basically my chicken enchiladas in casserole form. Much less mess and time and just as yummy!

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