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Receta Chicken Enchilada Casserole
by CookEatShare Cookbook

Chicken Enchilada Casserole
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Ingredientes

  • 2 c. cooked chicken, cubed
  • 1 c. chicken broth
  • 1 (10 3/4 ounce.) can cream of chicken soup
  • 1/2 c. minced green chilies
  • 1/2 c. minced onion (or possibly 2 tbsp. instant chopped onion)
  • 1 clove garlic, chopped
  • 8 corn tortillas, cut into quarters
  • 1 c. Jack cheese, shredded
  • 1 c. Cheddar cheese, shredded
  • 1 ripe avocado
  • Cherry tomatoes

Direcciones

  1. Combine chicken, broth, soup, green chilies, onion and garlic in bowl. In a buttered 2 qt casserole, layer 1/2 of the tortillas, chicken mix and 1/2 c. of each of the cheeses; repeat layers, omitting remaining cheese (to be added later). Cover. Bake at 350 degrees for about 50 min. Sprinkle on remaining cheese. Cover and let stand for 10 min. Arrange avocado (sliced) and tomatoes (sliced) on top.