Monday, February 21, 2011

Cheesy Chicken Enchilada Casserole

This was a really good casserole. I used cream of potato soup which added a little heartiness to the dish. I also replaced the Velveeta cheese with Colby Jack shredded cheese. I didn't use an entire bag of chips and made this in an 8 x 8 dish.

4 bone-in chicken breasts
1 small onion, chopped
4 ounces chopped green chilies
10-1/2 ounce can cream of chicken soup
10-1/2 ounce soup can milk
Velveeta cheese
11-1/2 ounce bag tortilla chips
salsa or picante sauce

Boil chicken breasts, cool, debone, and coarsely chop.
Crush enough tortilla chips to cover bottom of a 9x13 pan. Layer chicken over the chips.

Mix together onion, green chilies, soup, and milk. Pour over the chicken. Place Velveeta slices all over the top. Crush enough tortilla chips to cover the cheese.

Bake at 350 degrees for 25 minutes. Garnish with salsa and sour cream.

[click here for printable version]

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