Friday, July 6, 2007

Chicken Enchilada Casserole

  • Corn Tortillas, cut into strips
  • green onions chopped (optional)
  • 2 small cans of green chilies (or 1 large can)
  • Cooked chicken breasts, cut into bit size pieces (as much as you want)

  • 8 oz sour cream
  • 1 can cream of chicken soup
  • Velveeta - as much as you like
  • JalapeƱos diced to taste (optional)
  • Blend over low heat until cream

Layer all ingredients in whatever order you choose. Top casserole with grated yellow cheese. Bake at 350 til bubbly. Leftovers keep well in freezer and can be made a day ahead and refrigerated.

Enjoy.... Kristi H

1 comment:

Derrick said...

This was the best ever!!! This will definately be something that I make again and again!

Thanks Kristi for the great recipe!!