Chicken Enchilada Casserole

1. 1

   In medium saucepan, combine chicken, soup and chilies.

2. 2

   In 9 x 13 inch pan, pour some enchilada sauce to cover the bottom of pan. Tear tortillas in half and place one layer on bottom of pan.

3. 3

   Pour some sauce over tortillas.

4. 4

   Then add a layer of the chicken mixture, 1/3 of the shredded cheese and dollop 1/3 of the sour cream around layer.

5. 5

   Cover with a layer of tortillas and 1/4 of enchilada sauce.

6. 6

   Repeat with another layer of chicken mixture, cheese and sour cream, tortillas and enchilada sauce.

7. 7

   Cover with remaining sauce, spread cheese and dollops of sour cream.

8. 8

   Cover with aluminum foil and bake in 350u00b0 oven for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.