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Green Chili Chicken Enchilada Casserole

recipe from our friend Diane Pauley

  • Diced cooked chicken
  • Chopped onion
  • Corn tortillas
  • Grated yellow/Mexican blend cheese
  • Creme of chicken soup
  • Chicken broth
  • Canned green chili’s

Lightly cook onions and warm chicken in small amount of oil. Mix cream of chicken soup and equal amount of broth. Depending on size of your dish, layer corn tortillas after softening them in the soup mixture. I cut them in half to better fit. Next layer 1/3 of chicken/onion mixture, cheese to cover well and then green chilis. I usually use 2 small cans for a medium sized casserole. Repeat 2 more layers, adding a bit of the soup mixture with each layer. I bake it @350 for 45 minutes or till it bubbles and starts to brown. Let sit for a few minutes before serving. Best the 2nd day warmed up.

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