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Chicken Enchilada Casserole
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Description
The perfect blend of cheese and spice in a great casserole!
Ingredients
- 3 pieces Chicken Breast, Cooked And Shredded
- 1 cup Chicken Broth
- 1 can (10 Oz. Can) Cream Of Mushroom Soup
- 1 can (10 Oz. Can) Cream Of Chicken Soup
- 1 can (8 Oz. Can) Herdaz Green Chile Sauce
- 14 pieces Corn Tortillas
- 2 cups Shredded Monterey Jack Cheese
Preparation
Take the chicken breasts and shred them. I usually BBQ the breasts for 13 minutes on each side and let cool completely before shredding.
In a large pan, combine chicken broth, cream of mushroom soup, cream of chicken soup, and the green chile sauce. Simmer for 15 minutes.
In a baking dish that is slightly smaller than a 9×13, tear half of the tortillas into pieces and layer the bottom of the pan. Layer the shredded chicken on top of the tortillas. Once the sauce mixture is done simmering, pour half over the tortilla mixture. Add a layer of cheese on top of the sauce.
Repeat once more.
Cook at 350F for 40 minutes.
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