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Рецепт Sour Cream Chicken Enchilada Casserole
by CookEatShare Cookbook

Sour Cream Chicken Enchilada Casserole

Creamy and cheesey. The way food should be!

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  США American
  Порций: 12

Ингредиенты

  • Shredded/chunked meat from 1 boiled chicken (about 4 c.)
  • 2 cans cream of chicken soup
  • 2 cans chicken broth (I use the broth from boiling the chicken)
  • 1 bunch green onions, thinly slices (put aside 1/2 c. of green tops for garnish)
  • 1 lg. tomato, peeled and diced
  • 2 c. lowfat sour cream
  • 1 sm. can diced green chilies (jalapenos if you prefer warm)
  • 1 pound shredded Longhorn Cheddar cheese
  • About 12 corn tortillas

Инструкции

  1. Mix all ingredients EXCEPT reserved onion tops, cheese and tortillas in large saucepan.
  2. Heat slightly to make a better texture for layering.
  3. In a large casserole baking dish (9 1/2 x 14 x 2 inches) put just sufficient of the chicken mix to cover the bottom.
  4. Then layer tortillas, mix, cheese. (I usually cut the tortillas in half and slightly overlap them.)
  5. Top layer should be cheese.
  6. Sprinkle reserved green onions over top and bake, uncovered, at 375 degrees till bubbly (about 1 hour).
  7. Let sit at least 20 min before serving.