1.5 Lbs. Boneless Skinless Chicken Breast
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Diced Green Chilies
1 1/2 C. Shredded Cheddar Cheese
1 Medium Yellow Onion (diced)
18 Corn Tortillas
2 C. Sour Cream
2 Tbsp. Italian Seasoning (or 1 Tbsp. each of Basil & Oregano)
1 Tbsp. Garlic Powder
1 tsp. Salt
Place chicken in large saucepan and cover with water. Add the Italian seasoning, garlic powder and salt. Boil approximately 20 minutes. Remove chicken from broth and shred. In a saucepan, spray with cooking spray and saute onion 4-5 minutes until clear. Add soups, sour cream and chilies. Simmer on low until bubbly throughout. Add shredded chicken. In a 9x13 casserole dish arrange 6 corn tortillas flat across the bottom. Spread 1/3 of the chicken sauce mixture over tortillas. Sprinkle 1/2 C. cheese. Add 2 more layers of tortilla, chicken and cheese. Bake 20 minutes at 350 degrees.
Slightly easier than Chicken Enchiladas - My Way...
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Diced Green Chilies
1 1/2 C. Shredded Cheddar Cheese
1 Medium Yellow Onion (diced)
18 Corn Tortillas
2 C. Sour Cream
2 Tbsp. Italian Seasoning (or 1 Tbsp. each of Basil & Oregano)
1 Tbsp. Garlic Powder
1 tsp. Salt
Place chicken in large saucepan and cover with water. Add the Italian seasoning, garlic powder and salt. Boil approximately 20 minutes. Remove chicken from broth and shred. In a saucepan, spray with cooking spray and saute onion 4-5 minutes until clear. Add soups, sour cream and chilies. Simmer on low until bubbly throughout. Add shredded chicken. In a 9x13 casserole dish arrange 6 corn tortillas flat across the bottom. Spread 1/3 of the chicken sauce mixture over tortillas. Sprinkle 1/2 C. cheese. Add 2 more layers of tortilla, chicken and cheese. Bake 20 minutes at 350 degrees.
Slightly easier than Chicken Enchiladas - My Way...
Both are delicious!
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