Wednesday, June 13, 2007

Chicken Enchilada Casserole

4 boneless chicken breasts, cooked, skinned,chopped
1 dozen corn tortillas, quartered
2-3 c. shredded Mexican blend cheese(recipe calls for 2, but I like more)
1-2 10 oz. cans of Green chile sauce(depending on how hot you want it)
1 c. plain yogurt
1/2 c. onion chopped
1/2 c. milk
1 10.5 oz. can cream of chicken soup

Combine all ingredients except a small amount of cheese for top(about 3/4 c.) and the tortillas. Layer dish with tortillas, then chicken mixture, and repeat layering until gone, ending with the chicken mixture. Top with the remaining cheese. Bake at 300*F for one hour.

I have this in the oven as I type!

1 comment:

Susan said...

I cannot wait to try this. It is a challenge trying to think of dinner ideas...there is so much...and so little. Keep them coming.