Mexican Chicken Casserole

By daiseyduck

4






1
2






Servings: Serves 8
Prep Time: 15 mins









6 cups
pulled white chicken meat
see savings
On Sale
24 ounces
Mexican blend shredded cheese, divided in half
2 bunches
green onions, tops only, chopped, divided in half
2 10 3/4 ounce cans
cream of chicken soup
1 4-ounce can
green chilies, chopped
3 cups
sour cream
see savings
On Sale
1 cup
pitted black olives, sliced
12 6-inch
Creamy and cheesy, this is a dish the whole family will love; it's got just enough kick from the chilies and it's loaded with tender pulled chicken breast and gooey cheese. This could be a featured dish on your Cinco de Mayo spread.



1.
Preheat oven to 350 degrees F.
2.
Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
3.
Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.
4.
Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
5.
Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.

Ingredients

• 6 cups
• pulled white chicken meat
• see savings
• On Sale
• 24 ounces
• Mexican blend shredded cheese, divided in half
• 2 bunches
• green onions, tops only, chopped, divided in half
• 2 10 3/4 ounce cans
• cream of chicken soup
• 1 4-ounce can
• green chilies, chopped
• 3 cups
• sour cream
• 1 cup
• pitted black olives, sliced
• 12 6-inch
• flour tortillas

Preparation

Step 1

1.
Preheat oven to 350 degrees F.
2.
Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
3.
Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.
4.
Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
5.
Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.