Sour Cream Chicken Enchilada Casserole
Shredded/chunked meat from 1 boiled chicken (about 4 c.)
2 cans cream of chicken soup
2 cans chicken broth (I use the broth from boiling the chicken)
1 bunch green onions, thinly slices (put aside 1/2 cup of green tops for garnish)
1 lg. tomato, peeled and diced
2 c. sour cream
1 sm. can diced green chilies (jalapenos if you prefer hot)
1 lb. shredded Longhorn Cheddar cheese
About 12 corn tortillas
Mix all ingredients EXCEPT reserved onion tops, cheese and tortillas in large saucepan. Heat slightly to make a better texture for layering.
In a large casserole baking dish (9 1/2 x 14 x 2 inches) put just enough of the chicken mixture to cover the bottom. Then layer tortillas, mixture, cheese. (I usually cut the tortillas in half and slightly overlap them.) Top layer should be cheese.
Sprinkle reserved green onions over top and bake, uncovered, at 375 degrees until bubbly (about 1 hour). Let sit at least 20 minutes before serving. 12 or more servings.
Submitted by Karen from Nebraska
Do you have a Helpful Hint of your own?
Tell us about it and we might publish it.
Do you have problem? Maybe we can help.
Click Here to tell us about it.