Chicken Enchilada Casserole II

I got this from Allrecipes.

  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/4 cup diced onion
  • 1 (8 ounce) can chili beans, drained
  • 6 (12 inch) flour tortillas, cut into strips
  • 6 skinless, boneless chicken breast halves – cooked and shredded
  • 4 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.

Layer the bottom of a 9×13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.

Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s