Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Mexican Chicken Casserole




Source of Recipe


Recipes From Friends






List of Ingredients



• 1 to 3 pounds Chicken, cooked and shredded
  
• 1 Chopped Onion
  
• 2 (4 ounce) Cans Mild Green Chilies
  
• 2 tablespoons oil
  
• 1 (12 ounce) Can Enchilada Sauce
  
• 1 cup Chicken Broth
  
• 1 cup Sour Cream
  
• 2 cups Grated Monterey Jack Cheese
  
• 12 Corn Tortillas
  
• 1 cup Cheddar Cheese
  






Instructions



1. Sauté onion and chilies in oil until soft.
   
2. Add sour cream , broth , jack cheese and enchilada sauce (Stir until melted).
   
3. Add chicken. Put a layer of tortillas in the bottom of a greased 3 quart casserole.
   
4. Spoon chicken mixture over tortillas , after each layer add cheese if wanted.
   
5. Continue layers and top with cheese.
   
6. Cook uncovered at 300 degrees until bubbly.