GREEN CHILE CHICKEN CASSEROLE
Angela
ingredients
- 4 Boneless Skinless Chicken Breasts
- 1 Can Mild Green Enchilada Sauce (About 1 1/2 Cups)
- 10 3/4 Ounces 98% Fat Free Cream of Chicken Soup
- 8 Ounce Light Sour Cream
- 4.5 Ounces Diced Green Chiles
- 9 Homemade Flour Tortillas
- 16 Ounces 2& Mexican Blend Cheese - Shredded
- Fajita Seasoning
directions
- 1
Preheat oven to 325 degrees. Grease a 9X13 casserole dish.
- 2
Heat grill to medium high heat. Season chicken with Fajita Seasoning and grill about 4 minutes on each side until juices run clear. Cut into bite size pieces.
- 3
Combine chicken, enchilada sauce, soup, sour cream, and green chiles in a sauce pot over medium high heat until heated through.
- 4
Heat 3 tortillas up in the microwave for about 15 seconds. Tear the tortillas so and cover the bottom of the baking dish. Spoon 1/3 of the soup mixture over the tortillas and half of the cheese. Repeat with the tortillas, soup mixture, and cheese again. Then one more time repeat the layers.
- 5
Bake for 15 to 20 minutes or until heated through.
Source: Simple 1-2-3 Casseroles Page 24
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