Enchilada Casserole
From Julie. 7 ingredients
Ingredients
- 2 chicken breasts, cooked, cut up
- 1/2 onion, chopped very finely
- 1 can cream of chicken soup
- 1 small can diced green chiles
- 1/2 c. milk
- 6 corn tortillas, cut into triangles
- 1/2 lb. cheddar cheese, grated
Directions
- Combine onion, soup, chiles, milk. In a buttered 1 1/2 q. casserole dish, layer half the tortilla wedges, half the chicken, half the sauce and half the cheese. Repeat. Bake at 350 for 30 - 40 minutes.
- Can make ahead. Cover and place in the refrigerator for 24 hours. Remove cover and bake at 300 degrees for one hour.
Notes
Marked in the cookbook's favorites list as a favorite of Bronwen. From the family cookbook “Our Favorite Recipes”.