Chicken Enchilada Casserole

By FourBrownBoys

Ingredients

• 3 to 4 Chicken Breasts (cooked)
• 2 cans Cream of Mushroom
• 2 cans Cream of Chicken
• 16 oz Sour Cream
• 1 small can of green chiles, diced (optional)
• Shredded mexican cheeses (I usually get the pre-shredded/grated bag)
• Salt
• Pepper
• Garlic Powder
• 8 slices (or so) Swiss Cheese)
• 1 package Corn Tortillas

Preparation

Step 1

Shred the chicken breasts and mix all ingredients together in large bowl (excluding the Swiss Cheese slices and corn tortillas). I usually salt, pepper and garlic powder to taste, so I don't know the exact measurements, but probably around 1 tsp of each.

Layer a casserole dish with corn tortillas overlapping a little, put down a ladle of your mixture, then corn tortillas, then mixture, then corn tortillas (you get the idea). If your dish is deep enough you should get at least 2 layers. You should finish off the last layer with the corn tortillas and top it with the swiss cheese slices. Put in a 375 oven and cook until the cheese is brown and bubbly!

Another addition to the recipe would be to add scallions. I serve this with a regular garden salad, tortilla chips, salsa, and pinto beans (canned).