White Chicken Enchilada Casserole
Public
Servings:
Prep. Time:
Prep. Time:
Posted by: Laura
This requires an overnight chill, so planning ahead is neccessary. But, on the day of, it makes for a very simple, easy meal.
Ingredients:
6 boneless, skinless chicken breasts or thighs; cooked and shredded (rotisserie works well, too)
1 medium onion, grated
12 oz salsa verde (green)
1 can cream of chicken soup
1 can cream of mushroom soup
½ cup milk
1 tsp garlic powder
1 tsp black pepper
10 corn tortillas
1 lb grated sharp cheddar cheese
Sliced olives; for garnish
Directions:
- Grease a 9x13 casserole dish. Mix onion, salsa verde, cans of soup, milk, garlic powder, and pepper in a bowl. Whisk to combine well. Slice tortillas into 1-inch strips.
- Spread a thin layer of soup mixture onto bottom of greased casserole dish.
- Layer half of the tortillas over that. Layer half of shredded chicken over tortillas, followed by half of the soup mixture. Sprinkle half of the cheddar cheese.
- Repeat layers, ending with cheese on top. Cover tightly, and chill in fridge overnight.
- Bake at 350F for 45 min to 1 hour, or just until cheese is bubbly and golden brown.