Chicken Enchilada Casserole

By Karins_Cookin

Ingredients

• 3 -4 chicken breasts (or 6 Halves)
• 2 (10 ounce) can cream of chicken soup
• 1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
• 1 (10 ounce) package cheddar cheese, grated
• 1 small onion, diced
• oregano
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 12 corn tortillas
• 16 ounces sour cream

Details

Servings 6
Adapted from food.com

Preparation

Step 1

Prep Time: 30 mins
Total Time: 1 1/2 hrs

1. Place Chicken in large saucepan and cover with water.

2. Sprinkle in a handful of oregano,add garlic powder and salt.

3. Boil about 20 minutes and shred from bones.

4. Save broth.

5. Mix soups, sour cream & chiles in large pan.

6. Add only enough broth to slightly thin.

7. Re-season as needed.

8. Simmer on low 15 minutes.

9. Add chicken and diced onion.

1.0 In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.

11. Repeat- Tortillas, sauce and cheese.

12. Bake in 350 degree oven for 20 minutes.