Easy Mexican Chicken Enchilada CasseroleFrom cherylannxo 7 years ago
- 8 boneless, skinless chicken thighs shopping list
- 1 1/2 quarts water shopping list
- 2 tsp. salt shopping list
- 1 medium onion, chopped shopping list
- 1 can cream of mushroom soup shopping list
- 1 can cream of chicken soup shopping list
- 1 can original rotel shopping list
- 2 cups reserved chicken broth, from the chicken shopping list
- 15 corn tortillas shopping list
- 2 cups grated colby jack cheese shopping list
How to make it
- In a large pot, pour in the water, add salt and chicken. Boil for 30 minutes, or until the chicken can shred easily.
- While the chicken is cooking; chop the onion, and grate the cheese. In a medium bowl, combine the soups, and Rotel. (When the chicken is done) add the chicken stock; mix with a whisk until the soups are smooth.
- When the chicken is done, remove to a bowl and with 2 forks, shred the chicken.
- In a greased 13x9" baking dish, using a ladel, pour a little bit of the soup mixture coating the bottom of the dish.
- On top of the soup mixture in the dish, make the first layer, using 5 tortillas, arrange them overlapping in the design of the Olympics Logo. Sprinkle with 1/3 of the chicken. Then sprinkle with !/3 of the chopped onion. Cover the chicken and onion with 1/3 of the soup mixture.
- Do 2 more layers in the same order, but with each layer, invert the direction of the tortillas.
- Sprinkle the cheese over the top.
- Heat the oven to 350*.
- Cover the dish with foil. and place in the oven.
- Bake for 45 minutes.
- When it is done, warmed throughout, and the cheese is melted, remove from the oven and let set for 10 minutes to set up.
- Then serve.
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