Chicken Enchilada Casserole

This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas.. not the large ones.I overlap the tortillas to make the layer. I make it up in an oblong serving dish, I think it is about a 9 1/2 inch by 11 inch pan. But any size you would put 1 full cake mix into will work well . I love this recipe.

Chicken Enchilada Casserole

Servings: 6-8

Ingredients:

• 3 -4 chicken breasts (or 6 Halves)
• 1 (10 ounce) can cream of mushroom soup
• 1 (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

Instructions:

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.
10. 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.

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