Overnight Chicken Enchilada Bake

By jlw_63

Ingredients

• lb boneless, skinless chicken breast cut into pieces
• 10-3/4 oz. can cream of chicken
• 8 oz. sour cream
• 4.5 oz. can Old El Paso chopped green chiles
• 2 - 10 oz. cans OEP Enchilada sauce
• 12 6" corn tortillas, quartered
• 8 oz. shredded cheddar
• 1/4 cup sliced green onions

Details

Servings 8

Preparation

Step 1

Preheat 375 Spray 13 X 9 dish and 16 X 12 sheet of foil

Heat skillet with chicken 3-4 min.; remove from heat; stir in soup, sour cream and chiles

Spread 1/4 cup of enchilada sauce in dish; arrange half of tortilla pcs over sauce; spoon 1 cup enchilada sauce evenly over tortillas; spread half of chicken mixture over sauce; top with 1 cup of cheese; repeat layers staring with tortillas; cover with foil; refrigerate overnight

Bake covered 30 min; uncover, bake 20-24 min; let stand 15 min. sprinkle with onions