Submitted by Michelle Tolman
This is a layered chicken enchilada casserole with a chili cream sauce.
3 pounds chicken breasts, baked and cubed
1 dozen flour tortilla shells, torn into quarters
1/2 pound Monterey Jack cheese, shredded
1/2 pound cheddar cheese, shredded
Mix sauce together:
1/2 Cup mild taco sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chili without beans
1/2 Cup milk
1 small can chopped green chilies
1 small onion, chopped
These ingredients will give you a bit more than you need. Use your best judgement when building your casserole so you don't over fill the pan. Layer in 9 x 13 inch non greased pan--1/2 chicken, 1/2 tortillas, 1/2 the sauce, 1/2 of each cheese.
Repeat layers. Place dish on a cookie sheet lined with aluminum foil to catch any drips. Bake at 350 degrees for 40-60 minutes, or until it bubbles. Let sit for a few minutes before serving. Serve with sour cream.
