Chicken Enchilada Casserole

1. 1

   Cook chicken in boiling water in saucepan until tender. Deskin and debone and chop in small pieces.

2. 2

   Chop onion and shred cheese.

3. 3

   In another saucepan heat soup, green chiles, sour cream and salsa.

4. 4

   Add as much salsa as you like depending on how spicy you want it.

5. 5

   Add 2 cups of chicken broth (left from cooking chicken) to mixture.

6. 6

   Soften corn tortillas in warm vegetable oil. Pat off excess oil.

7. 7

   Layer in 15 x 10 x 2-inch Pyrex dish:

8. 8

   soup mixture, 6 tortillas, chicken, onion, soup and cheese.

9. 9

   Repeat. Heat at 350u00b0

10. 10

    until bubbly, approximately 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.