Chicken Enchilada Casserole

Ingredients

• 4 (6 oz) Chicken Breasts
• 10.5 oz can Cream of Chicken Soup
• 1 pint Sour Cream
• 4 oz can Green Chilies, chopped
• 1/2 cup chopped Green Onion
• 9 medium Mission Carb Balance Tortillas
• 3/4 lb grated Pepper Jack Cheese
• 1/4 lb grated Cheddar Cheese

Instructions

1. Cook chicken breast in medium skillet until done, cut into bite size pieces.
2. In large bowl, combine soup, sour cream, chilies, onions, and pepper jack cheese.
3. Set aside 2 cups of this mixture.
4. Add chicken pieces to the original cream mixture bowl and mix together. 
5. Spray 9X13 pan with cooking spray.
6. Layer bottom of pan with 3 tortillas ripped into fourths. 
7. Spread 1/2 of the chicken mixture over the tortillas.
8. Rip 3 more tortillas up and layer over the chicken mix.
9. Spread the rest of chicken mixture over tortillas.
10. Layer with 3 more torn tortillas.
11. Pour the 2 cups of sauce over the top of the tortillas. Top with Cheddar cheese. 
12. Bake at 350 degrees for 40-45 minutes. 
13. Top with dollop of sour cream and guacamole. 

(Serves 8 People)

http://sugar-n-spicegals.com/2016/12/creamy-pepperjack-chicken-enchiladas.html

Print