Overnight Chicken Enchilada Bake

By ghinman

Ingredients

• 1 lb. boneless, skinless chicken breast halves, cut linto thin bite-sized pieces
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1 (8 oz.) container sour cream
• 1 (4.5 oz.) can Old El Paso Chopped Green Chiles
• 2 (10 oz.) cans Old El Paso Enchilada Sauce
• 12 (6 in.) corn tortillas, quartered
• 2 cups (8 oz.) shredded Cheddar cheese
• 1/4 cup sliced green onions

Details

Servings 8

Preparation

Step 1

Spray 13 X 9" glass baking dish and 16 X 12" sheet of foil with nonstick cooking spray. Heat large nonstick skillet over medium-high heat until hot. Add chicken; cook 3-4 minutes or ulntil chickes is no longer pink in center, stirring frequently. Remove from heat. Stir in soup, sour cream and chiles.
Spread 1/4 cup of the enchilada sauce in sprayed baking dish. Arrange half of the tortilla pieces over sauce, overlapping as necessary. Spoon and spread 1 cup of enchilada sauce evenly over tortillas. Spread half of chicken mixtulre over sauce. Top with 1 cup of the cheese. Repeat the layers, starting with tortilla pieces. Cover lightly with sprayed foil. Refrigerate at least 8 hours overnight.
Heat oven to 375 degrees. Bake covered for 30 minutes. Uncover baking dish; bake an additional 20-25 minutes or luntil sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions.