Thursday, July 14, 2011

Chicken Enchilada Casserole

This Chicken Enchilada Casserole is a very tasty recipe and so easy to make!  Here is what you will need...

A few tortillas...corn or flour, your choice
About 1/4 C oil
2 cans of cream of chicken soup
1 can diced tomatoes - undrained
1 large can of chicken - undrained
1 can of black olives - undrained
1 can of green chiles - undrained
Lots of cheese

I cut my tortillas into 4 pieces, fried them in a little oil until they were firm but not crisp and then put a layer in the bottom of 9x13 baking pan.
In a sauce pan, heat up the chicken, green chiles, diced tomatoes and both cans of soup.  Layer half of this mixture on top of the tortilla pieces.
Next you will use 1/2 the can of black olives and sprinkle them on top of your soup/chicken mixture.

Add another layer of fried tortilla pieces.

You are then going to repeat your previous layers; soup mix, black olives and then more cheese.

Bake your casserole in a 350 degree oven for 45 minutes, uncovered.  Remove from oven, allow to cool for 5-10 minutes and serve.  That's it!!

I hope you enjoy this recipe as much as we do.  I keep a large can of chicken on hand just for this recipe.  This is a perfect last minute recipe that you can toss in the oven and go about your business until it's done cooking!

1 comment:

  1. That looks so good! Thanks for posting the recipe...I am printing it out to make sometime soon! :) ~Lisa@OrganizedChaos


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