Saturday, September 24, 2011

QUICK Creamy Chicken Enchilada Casserole!

1 can cream of chicken & 1 can cream of mushroom
1 small can of green chili's (I never use these - I use red and green pepper instead)
2 cooked chicken breasts (season chicken, add onions if you want or use cooked beef)
4 oz sour cream
1/2 lb. Monterey jack cheese, grated (but I would recommend monterey and cheddar)
8 flour tortillas, torn
1 tsp chilli powder (I use more. I also use a lot of black pepper and crushed red pepper flakes).
**add tomatoes, olives, whatever you want!

Preheat oven to 350 degrees. Combine all ingredients in a bowl and mix then pour into casserole dish. Bake 30 minutes.

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