Chicken Enchilada Casserole |
| Name: |
Kelly Youngblood |
| Base: |
Little Creek, VA |
| Recipe: |
1/2 stick butter
1 medium onion
1 can cream of chicken soup (I use the 98% fat free)
1 can cream of celery soup (again, the 98% fat free)
1 can milk
1 boned chicken (I used about five boneless chicken breasts)
2 cans chopped green chilies (I used a drained can of Ro-Tel last night) Cheddar cheese (about 3 cups) Tortilla chips
Saute onion in butter. Add soups, milk, shredded chicken (mine was cubed), and chilies. Cook until heated through. Layer in a 9 x 13 glass dish, tortillas, chicken mixture, and then cheese. Repeat once more. Bake at 350 until cheese melts (about 20 to 30 minutes).
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