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Chicken Enchilada Casserole




Source of Recipe


Maggie Viken






List of Ingredients



• 4 boneless, skinless chicken breasts
  
• 1 onion, sliced
  
• 1 green bell pepper, sliced
  
• 1 can of cream of chicken soup
  
• 1 can green enchilada sauce
  
• 1 small container of sour cream
  
• 1 box cream cheese
  
• grated Monterrey jack cheese
  
• 1 C. milk
  
• corn tortillas, cut with scissors into strips
  
• little butter
  
• assorted spices
  






Instructions



1. Boil chicken in spices whatever you have on hand. I usually use garlic, pepper, paprika and salt. Boil till cooked. Cool and shred.
   
2. Saute onions, green peppers and shredded chicken. Don't over cook, you just want to take a little bit of the crispness out.
   
3. Put sauteed mixture into a large pot and add cream of chicken soup, green enchilada sauce, sour cream, cream cheese, milk and half the grated cheese. Mix until bubbly and remove from heat.
   
4. Put some of the mixture into the bottom of a baking pan. Put a layer of corn tortilla strips on top. Put another layer of mixture and so on ending with the mixture on top. Top the casserole with remaining grated cheese. Bake covered at 350 degrees F. until the tortillas in the center of the casserole are tender when checked.