Wednesday, August 1, 2012

Chicken Enchiladas Casserole

Ingredients:

4 chicken breasts, cooked and shredded
12 corn tortillas    
1 can cream of mushroom soup    
1 can green chili enchilada sauce    
2 cups shredded cheddar cheese

Instructions:

Heat together cream of mushroom soup, cream of chicken soup, and enchilada sauce. Add chicken. Spray a 9X13" pan with cooking spray. Place 6 tortillas in pan. Add 1/2 of sauce mixture. Sprinkle with 1/2 of cheese. Repeat with remaining ingredients. Bake at 350 degrees for 40 minutes. Serve with sour cream, olives, lettuce and tomatoes.

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