An easy, creamy, Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.
Ingredients
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- skinless, boneless chicken breast halves: 4 piece (chopped, cooked)
- ounces sour cream: 8 piece
- green onions: 0.5 cup (chopped)
- salsa: 3 cups
- green Chilis: 1 can (4 ounce can, diced)
- Monterey Jack cheese: 4 cups (shredded)
- flour tortillas: 12 piece (8 inch)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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In a medium bowl combine soup, chicken, sour cream, and green onions. Mix together. In another small bowl, combine salsa and green chile peppers; mix.
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Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of chicken mixture, 1/2 of salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with remaining cup of cheese.
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Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. Let stand for 5 minutes before cutting.
