Chicken Enchilada Casserole

This is a quick and easy weekday favorite.  I hope you enjoy!

Melt butter in a skillet over medium heat. Sauté onions and green chilies in skillet about 5 minutes until translucent. Add chili powder and diced chicken to skillet. Heat until warm. Set aside.

 

In a small bowl, mix sour cream and cream chicken soup.

Grate cheese.

Add 4 tortillas to the bottom of the 9 x 13 pan. Add ½ chicken mixture.

 

Add ½ grated cheese.

Add ½ soup mixture.

 

Add 4 more tortillas. Add remaining chicken mixture. Add remaining soup mixture. Add remaining cheese.

Bake in oven for 25 minutes until hot and bubbly. 

Serve with refried beans and salad.  G momma always wants tortillas with Mexican food.  Here is our quick and easy way to jazz up store bought tortillas.  Just place them on a griddle and heat on high until they start to bubble, flip and serve warm.  Its so easy my kids make them supervised.

Ingredients

2 T butter

½ c cup onion, diced

1 can diced green chilies

1 t chili powder

2 cups chicken breasts, cooked

½ cup sour cream

1 can cream of chicken soup

8 tortillas

8 oz pepper jack cheese, shredded

 

Directions

Preheat oven to 350 degrees F. Spray a 9x 13 pan with Pam.

Melt butter in a skillet over medium heat. Sauté onions and green chilies in skillet about 5 minutes until translucent. Add chili powder and diced chicken to skillet. Heat until warm. Set aside.

In a small bowl, mix sour cream and cream chicken soup.

Grate cheese.

Add 4 tortillas to the bottom of the 9 x 13 pan. Add ½ chicken mixture. Add ½ soup mixture. Add ½ grated cheese. Add 4 more tortillas. Add remaining chicken mixture. Add remaining soup mixture. Add remaining cheese.

Bake in oven for 25 minutes until hot and bubbly.

Serve with refried beans and salad.