April 11, 2010

GREEN CHILE CHICKEN ENCHILADA CASSEROLE


 
2 1/2-3 lb. chicken, cooked & cut into bite-size pieces
12 flour or corn tortillas
1 can evaporated milk
2 cans cream of chicken soup
1 lb. longhorn cheese, grated
1 onion, chopped fine
2 (7 oz.) cans green chiles, drained & chopped
 
Dip the tortillas in hot oil for a few seconds to soften them. Make sauce with chicken, chilies, soup and milk. Place a layer of tortillas in the casserole. Add a layer of cheese and onions, followed by a layer of the sauce. Repeat the procedure with the remaining tortillas, cheese, onions and sauce. Place uncovered in a 350 degree oven for 1 hour or until the casserole is bubbly hot.

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