Chicken and Cheese Enchilada Casserole

From Purple Sage and Other Pleasures

Submitted by Sheila

3 T butter
1 large onion
4 C Creamed Base Soup (Sheila: I used 3 cans of Cream of Chicken Soup)
1 8-ounce can salsa
1 4-ource can sliced ripe olives
1/2 C milk or chicken broth
2 C sour cream
1 pkg small corn tortillas
6 whole chicken breasts, cooked and cut into small pieces
1 pound Cheddar cheese, shredded

In large skillet, melt butter and saute onion until soft. Add soup base, chilies, salsa, olives, milk and sour cream. Line a greased 1-x14 inch pan with tortillas. Layer with half the soup mixture, half the chicken pieces and half the cheese. Repeat with remaining soup, chicken and cheese. Bake at 350 degrees for 30 minutes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: