White Chicken Enchilada Casserole
ready in: 30-60 minutes
recipe id: 19799
cook method: oven, stovetop
1 1/2 cup diced cooked chicken
1 medium onion, diced fine
2 cloves garlic, minced
1 tablespoon olive oil
2 cans cream of something soup (mushroom, chicken, celery, broccoli, etc.)
3/4 soup can milk
1 small can diced chilies
1 pound jack cheese, grated
Preheat oven to 350 degrees F.
Saute onion and garlic in oil until tender but not browned. Stir in chicken, soup, milk and small can diced green chilies (not jalapenos). Cook over medium heat, stirring occasionally until bubbly.
Spoon just enough of mixture into 9X13 pan to barely cover the bottom of the pan. Cover with flour tortillas. Spoon more sauce mixture over tortillas, then sprinkle generously with grated cheese. Cover with flour tortillas. Repeat layers ending with cheese on top of tortillas.
Bake covered for 35 minutes in 350 degrees F oven. Remove covering and bake additional 5 minutes. This also freezes well if you are into making 2 or 3 casseroles at a time to have extra on hand.
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