3 large boneless, skinless chicken breast halves, shredded
or 2 whole rotisserie chickens, deboned
2 10 3/4 oz. cans cream of chicken soup
1 4 oz. can diced green chiles(mild to hot)
8 oz. bottled taco sauce(mild to medium)
2 11oz. cans evaporated milk
1 onion, chopped
1/4 cup chopped cilantro(optional)
8 corn tortillas
16 oz. cheddar or longhorn cheese, shredded
Instructions
Preheat oven to 350F. Grease 9 x 13 inch baking dish. If using rotisserie chicken, roughly chop. Combine chicken, soup, chiles, taco sauce, milk, onion and cilantro(if desired)in a large bowl, mixing well.
Layer bottom of baking dish with 1 cup of chicken mixture. Layer 6 tortillas, covering bottom of dish. Layer 1/3 of chicken mixture over tortilla layer, covering completely. Sprinkle 1/3 of cheese over chicken mixture layer. Repeat layers, finishing with cheese on top. Bake for 1 hour or until cheese is golden brown and bubbly. Let rest for 10-15 minutes before serving.
Serving
Suggestions
Geat with a cold salad! Serve with hot sauce, black olives and sour cream, if desired.
Originally Submitted
10/4/2011
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