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    Chicken Enchilada Casserole


    Source of Recipe


    Country America Magazine

    Recipe Introduction


    Recipe of Rudy Gatlin

    List of Ingredients




    1 3/4 cups chicken broth
    or
    14 1/2 ounce can chicken broth
    10 3/4 ounce can cream of chicken soup
    1 large onion, chopped
    4 ounce can diced green chili peppers
    8 ounces dairy sour cream
    10 corn tortillas, torn into quarters
    2 1/2 cups chopped cooked chicken
    8 ounce pkg (2 Cups) cheddar cheese, shredded
    sliced green onions, optional
    chopped tomato, optional

    Recipe



    1. Stir together chicken broth, cream of chicken soup, onion and green chili peppers in a large saucepan. Bring to boil. Reduce heat. Cover and simmer for 30 minutes. Stir in sour cream.

    2. Alternate layers of tortillas, chicken, soup mixture and cheese in a 12 X 7.5 X 2 inch baking dish.

    3. Bake uncovered, in a 325°F. oven about 30 minutes or till heated through. Garnish with green onion and chopped tomato, if desired.
 

 

 

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