Chicken Enchilada Casserole

ChuckO posted 02-12-99

* Exported from MasterCook II *

Chicken Enchilada Casserole

Recipe By : Hazel L.
Serving Size : 10 Preparation Time :0:25
Categories : Canned Soup Cheese
Chicken Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole chicken breasts
12 corn tortillas
1/2 pound sharp Cheddar cheese -- grated
1/2 pound Monterey Jack cheese -- grated
Enchilada Sauce
2 cans cream of chicken soup
2 cups milk
1 can cream of mushroom soup
1 large carton sour cream
1 medium onion -- grated
1 small can OrtegaŽ Green Chili Peppers -- drained, see note

Preheat oven to 350° F.

Bake chicken in foil at 350~F for 1 hour; bone, skin and cut into chunks; leave overnight in refrigerator covered with any juices in foil.

Preheat oven to 300° F.Cut tortillas into 1/3-inch wide strips.

Mix soup, milk, sour cream, onions and peppers; butter a large shallow 3-quart casserole.

Layer tortillas, chicken, cheese and sauce; repeat, ending with cheese on top.

Cover with foil and bake at 300~F for 1 hour.

Best made the day before serving.

Note: A second, or even a third, can of chilies may be added, if desired.

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