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Chicken Enchilada Bake
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Description
An easy to make dinner straight from the archives of a ’50s housewife. This won’t resemble enchiladas as you know them, but it’s still delicious.
Ingredients
- 2 cans (10.75 Oz. Can) Cream Of Celery Soup
- 1 can (10.75 Oz. Can) Cream Of Chicken Soup
- 1 can (4 Oz. Can) Diced Green Chiles
- 3 pounds Boneless, Skinless Chicken Breasts, Baked And Cooled Slightly
- 1 cup Sour Cream
- 5 Tablespoons Chopped Green Onions (green And White Parts)
- 2 cups Shredded Sharp Cheddar Cheese, Divided
- Tortilla Chips For Serving
Preparation
1. Preheat oven to 350F.
2. Combine all of the ingredients in a large bowl (except 1 cup of the cheddar and the tortilla chips). Stir until thoroughly combined.
3. Transfer mixture to an 8×10 or 9×13 baking dish. Sprinkle with the remaining cheddar.
4. Bake for 30–45 minutes, until the cheese is melted and bubbly.
5. Serve over tortilla chips.
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