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Archive for September, 2010
Chicken Enchilada Casserole
Chicken Enchilada Casserole
4-6 boneless chicken breasts
1 medium onion (chopped)
1 clove garlic (minced)
3 tbsp butter
1 can green Chiles
2 cans cream of chicken soup
2 cans cream of mushroom
1 bag tortilla chips (crushed)
2 cups Colby jack cheese (shredded)
Preheat oven to 350 degrees. In a skillet, cook chicken breasts. Shred & set aside to cool. In separate bowl mix together cream of chicken soups & cream of mushroom soups & set aside. In skillet, saute onions, garlic & green Chiles in 3 tbsp of butter then add to soup mixture.
In a 9×13″ casserole dish, layer crushed tortilla chips, chicken, soup mixture then cheese. Repeat layer then bake for 30-45 minutes @ 350 degrees.
