Chicken Enchilada Casserole

1. 1

   Cut chicken in quarters and cook in large pot of water with onion until done.

2. 2

   Remove chicken from broth to cool.

3. 3

   Strain the both and return it to the pot.

4. 4

   Pick chicken from the bone, tear into bite size pieces (do not cut).

5. 5

   In a bowl mix together chicken, Ro-tel tomatoes and 1/2 of the cheese.

6. 6

   Heat up broth.

7. 7

   Cut tortillas in half.

8. 8

   Soften tortillas in hot broth as you layer in a 9 x 13 pan.

9. 9

   The tortillas soften fast so work with one or two pieces at a time.

10. 10

    Layer tortillas, 1/2 chicken mix, tortillas.

11. 11

    Mix soup with 1 can of broth.

12. 12

    Pour over layers.

13. 13

    Sprinkle remaining cheese on top.

14. 14

    Bake at 350 until cheese is melted and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.