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    Layered Chicken Enchilada Casserole


    Source of Recipe


    Suzi/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9169.8

    List of Ingredients




    1 medium onion, chopped
    4 garlic cloves, minced
    1 small green capsicum/pepper, chopped
    1 110gr/4oz. can of green chilies, chopped
    3 T. olive oil
    3/4 c. chicken stock/broth
    1 can cream of mushroom soup
    1 can of cream of chicken soup
    170gr/6oz. Thickened/whipping cream
    1 280gr/10oz. can chopped tomatoes
    4 chicken breasts, cooked and diced (or deli chicken)
    1 t. chili powder
    1 pkg. flour tortillas (12), whole or cut up.
    220gr/8oz. cheddar or Monterey Jack cheese, shredded

    Recipe



    Preheat oven to 150C/300F. Grease a 23x33cm/9x13” casserole dish.

    Saute the onions, capsicum and garlic in the oil. Add the chilies and stir well. Add the next 7 ingredients and simmer for about 10 minutes.

    Line the casserole with the tortillas, layer with 1/2 of the sauce and 1/2 of the cheese. Repeat layers.

    Cover and bake for 30-35 minutes.

 

 

 

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