Alice Snelling's Green Chile Chicken Casserole

1. 1

   Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking dish.

2. 2

   Tear the chicken into bite-sized pieces.

3. 3

   In a large bowl, combine the chicken, enchilada sauce, canned chilies if used, soup, water, and half the cheese.

4. 4

   Tear tortillas into strips approximately 1-inch wide.

5. 5

   Tear the strips crosswise into squares and add the squares to the chicken mixture.

6. 6

   Transfer the mixture to prepared casserole dish and sprinkle remaining cheese on top (it's delicious with lots of cheese).

7. 7

   Bake in preheated oven for 35-40 minutes or until bubbly and cheese is melted.

8. 8

   Variation: do not add the water or the tortillas to the chicken mixture ~ mixture will be stiffer.

9. 9

   Use the mixture to fill the whole tortillas at one end and roll the tortilla around the mixture somewhat like a cigar.

10. 10

    Place these in a casserole dish and pour any remaining chicken mixture evenly over the top.

11. 11

    Bake as above.

* Per serving · 4 servings · Values may vary.

No additional tips available.