Hump Day Chicken Enchilada Casserole

(Pictures coming later tonight)
You can make this as easy or as hard as you want to. The hard way? Thaw, cook, and shred your own chicken; grate your own cheese; etc. The easy way? Buy the ready to eat bags of Tyson chicken (found next to the tuna fresh packs, about 8 oz. each); buy a pre-shredded bag of cheddar cheese.

Chicken Enchilada Casserole

2 cans Cream of Mushroom Soup
2 cans Cream of Chicken Soup
1/2 c. milk
1 pkg. Large tortillas
2 bags of ready to eat Tyson Chicken
8 oz. cheddar cheese
Favorite enchilada extras: green onions, enchilada sauce, olives

1. Preheat oven to 350 degrees. In a small bowl mix the cream of mushroom and cream of chicken soups and the 1/2 c. milk. I like to use a whisk to do this. This was a lot easier for me to eat when I was pregnant if I poured to soups through a strainer first (to remove the mushroom and chicken chunks).

2. In a 9 X 13 casserole dish place a layer of tortilla strips (rip them by hand) on the bottom, followed by a layer of the soup mixture, chicken, and cheddar cheese. Repeat layering until 4 layers high or to desired height.

3. Bake at 350 degrees for 20 minutes, or until cheese is bubbly.


Dani said...

I'll do next week.

Skipper said...