Saturday, October 8, 2016

Enchilada Casserole

1 rotisserie chicken (pulled from from bone, skin removed, and shredded) or cooked chicken
1 bag crushed tortilla chips, or corn tortillas
1 can cream of chicken soup
1 can chicken broth
1/4 cup sower cream if desired
1 can green chili enchilada sauce
2 cups shredded cheese (more if desired)

Mix soup, broth, sower cream, green chili enchilada sauce. Cover the bottom of a large rectangle pan with chips or tortillas, add a layer of soup mixture, cheese, and repeat, top with cheese.  Bake at 350 until bubbly.

No comments: