OH MY GOODNESS, . . . This is DELICIOUS! I think you are going to LOVE IT!
I don't get to make it very often, (Garry is not a Chicken eater), but we were having a Church Luncheon, so I decided to try it again!
It is very Creamy and Rich with just a little bit of SPICE!
Let me know what you think!
~ In a large bowl combine:
1 cup Sour Cream,
2 cans of Cream of Chicken Soup,
(We are going to use Rotel again ~ this is going to make it spicy and a little hot!)
2 can Rotel Tomatoes,
and 1 small chopped Onion.
Mix all of the ingredients together ~
Add your Chicken, and stir together ~
Next, I tear my Flour Tortillas into smaller pieces and place them in the bottom of a 9" x 13" Casserole Backing Dish ~
Add 1/2 of your Chicken Mixture ~
and about a Cup of Shredded Cheddar Cheese ~
Repeat this layering again, but don't put the last layer of Cheese on yet ~
Cover with foil and place your dish in a preheated 350 degree oven for about 30 - 45 minutes or until it is bubbly all of the way through ~
Remove the foil, add the last layer of Cheddar Cheese and return to the oven for about 20 - 30 minutes or until the Cheese is melted ~
ENJOY YOUR GREEN CHILI ENCHILADA CASSEROLE ! ! !
GREEN CHILI ENCHILADA CASSEROLE ~ Donna Francis
1 cup Sour Cream
2 cans Cream of Chicken Soup
2 cans Rotel Tomatoes
1 small Onion
1/2 lb Longhorn Cheddar Cheese
12 - 16 Flour Tortillas
1 large can Chicken
Combine sour cream, cream of chicken soup, rotel tomatoes, and chopped onion. Mix well. Add Chicken.
In a 9" x 13" Casserole, layer flour tortilla pieces, chicken mixture, and cheese. Repeat leaving off the last layer of cheese.
Cover with foil, and bake at 350 degress for 30 - 45 minutes.
When heated through and bubbly, add last layer of Cheddar Cheese and return to oven, uncovered, for an additional 15 - 20 minutes of until the cheese is melted.