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Easy Chicken Enchilada Casserole by Ken Wilson serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

casserole

Ingredients:

corn tortillas

1 lb.

chicken, cooked and shredded

1 lb.

cheddar cheese

1 pt.

sour cream

1/2 cup

chicken broth

1 packet

taco seasoning

1 cup

mayo

1/4

green onions, chopped

1 can

Rotel

Directions:

Instructions:
1. Preheat oven to 350
2. Cook chicken, shred, and cool.
3. Mix shredded chicken, sour cream, chicken broth, taco seasoning, mayo, 3/4 of cheddar cheese, and salt & pepper in a bowl.
4. Lightly grease a 9x9 casserole dish.
5. Place 2 corn tortillas on bottom of the casserole dish.
6. Cover with chicken mixture.
7. Repeat until all tortillas are gone. Note: The final layer should be 2 tortillas.
8. Place drained Rotel and remaining cheddar cheese on top.
9. Cover with foil and bake for 45 min.
10. Remove foil and place under broiler for 3-5 mins.
11. Garnish with chopped green onions.

Categories:

Main Dishes