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Chicken Enchilada Casserole
From Simone Abbott, Southern California
Ingredients:
1 whole chicken
1 Tablespoon oil
1/2 cup diced onion
1 large can diced green chilies
Salt and pepper to taste
1 teaspoon garlic powder
2 cans golden mushroom soup
One 16-ounce carton sour cream
Tortillas
Monterey jack cheese
Olives
Boil chicken for about 40 minutes; cool and shred. In frying pan, add
oil, diced onion, and green chilies. Add salt, pepper, and garlic
powder. Add mushroom soup and sour cream. Simmer 15 minutes, then add
chicken. In another frying pan, heat tortillas, cut into strips. Layer
in casserole pan, starting with tortillas, then sauce, then tortillas,
and top with sauce. Sprinkle cheese and olives over top. Heat in a
400-degree oven for 15 to 20 minutes or until cheese is melted.
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