Chicken Enchilada Casserole

1. 1

   Take the chicken breasts and shred them.

2. 2

   I usually BBQ the breasts for 13 minutes on each side and let cool completely before shredding.

3. 3

   In a large pan, combine chicken broth, cream of mushroom soup, cream of chicken soup, and the green chile sauce.

4. 4

   Simmer for 15 minutes.

5. 5

   In a baking dish that is slightly smaller than a 9x13, tear half of the tortillas into pieces and layer the bottom of the pan.

6. 6

   Layer the shredded chicken on top of the tortillas.

7. 7

   Once the sauce mixture is done simmering, pour half over the tortilla mixture.

8. 8

   Add a layer of cheese on top of the sauce.

9. 9

   Repeat once more.

10. 10

    Cook at 350F for 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.