ChuckO posted 02-12-99
* Exported from MasterCook II *
Chicken Enchilada Casserole
Recipe By : Hazel L.
Serving Size : 10 Preparation Time :0:25
Categories : Canned Soup Cheese
Chicken Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole chicken breasts
12 corn tortillas
1/2 pound sharp Cheddar cheese -- grated
1/2 pound Monterey Jack cheese -- grated
Enchilada Sauce
2 (10 3/4 oz.) cans cream of chicken soup
2 cups milk
1 (10 3/4 oz.) can cream of mushroom soup
1 large carton sour cream
1 medium onion -- grated
1 (4 oz.) small can Ortega Green Chili Peppers -- drained, see note
Bake chicken in foil at 350~F for 1 hour. Bone, skin and cut into chunks. Leave overnight in refrigerator covered with any juices in foil.
Cut tortillas into 1/3-inch wide strips. Mix soup, milk, sour cream, onions and peppers; butter a large shallow 3-quart casserole. Layer tortillas, chicken, cheese and sauce; repeat, ending with cheese on top; cover with foil and bake at 300~F for 1 hour. Best made the say before.
Note: A second, or even a third can of chilies may be added if desired.