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    OVERNIGHT CHICKEN ENCHILADA BAKE


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: rqjanet

    List of Ingredients




    8 servings

    1 lb boneless skinless chicken breast halves, cut into thin bite-sized pieces
    1 (10 3/4-oz) can condensed cream of chicken soup
    1 (8-oz) container sour cream
    1 (4.5-oz) can chopped green chiles
    2 (10-oz) cans Old El Paso Enchilada Sauce
    12 (6-inch) corn tortillas, quartered
    8 oz. (2 cups) shredded Cheddar cheese
    1/4 cup sliced green onions

    Recipe



    Spray 13x9 inch (3 quart) glass baking dish and 16x12 inch sheet of foil with nonstick cooking spray. Heat large nonstick skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center, stirring frequently. Remove from heat. Stir in soup, sour cream and chiles.

    Spread 1/4 cup of the enchilada sauce in sprayed baking dish. Arrange half of the tortilla pieces over sauce, overlapping as necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas. Spread half of chicken mixture over sauce. Top with 1 cup of the cheese. Repeat layers, starting with tortilla pieces. cover tightly with sprayed foil. Refrigerate at least 8 hours or overnight.

    Heat oven to 375. Bake covered 30 minutes. Uncover baking dish; bake an additional 20-25 minutes or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions.

    RECIPE FACT: Overnight casseroles are prepared with ingredients that improve with a little extra mingling time. Don't be tempted to bake this casserole immediately; corn tortillas need time to absorb the enchilada sauce and soften

 

 

 

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