Wednesday, April 1, 2009

Chicken Enchilada Casserole

1 doz corn tortillas

2 cans boned chicken (can be from the can)

1/2 stick butter

1 small can chopped green chilies

1 small onion chopped

1 can chicken broth

1 can cream of chicken soup

grated cheese

tortilla chips

sour cream

Mix ingredients together. Layer tortillas and mixture, cover with cheese and bake at 350 degrees until cheese has melted-to do this quicker-heat ingredients before layering casserole. Serve with sour cream and chips. So Good and So Easy (my Martha Stewart friend laughed at me when I was talking on the phone to him and making this because the can opener was going and going..the next time he came over, I fixed it for him. Now, it is one of his favorite recipes too)

Shared by Jennifer Ratchel, Bakersfield, CA

Recipe Source: too frazzled to remember

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