Recipe

Easy Mexican Chicken Enchilada Casserole Recipe

	Cherylannxo / All my dishes 1 month, 1 week ago This dish is a 'stick to you ribs' kind of food. I call it a comfort food. It is a family favorite. A green salad is all it takes to complete the meal. Prep:60m Cook:45m Servings:8	Cherylannxo
	easy cheap filling

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Ingredients

8 boneless, skinless chicken thighs

1 1/2 quarts water

2 tsp. salt

1 medium onion, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

1 can original Rotel

2 cups reserved chicken broth, from the chicken

15 corn tortillas

2 cups grated colby jack cheese

Directions

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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