Chicken Enchilada Casserole
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 lbs boneless skinless chicken breasts, boiled then shredded
- 1 (18 ounce) jar salsa (I use chi chi's but use your favorite)
- 1 (10 ounce) can cream of celery soup
- 1 (10 ounce) can cream of mushroom soup
- 8 ounces sour cream
- 4 cups shredded cheddar cheese
- white corn tortilla chips
directions
- Boil chicken in pan of water.
- Remove chicken from water when done (I pour mine through a colander) place in fridge to cool.
- Preheat over to 350.
- Crush tortilla chips in bag, pour into 8 x 11 baking dish.
- Mix together soups, salsa, and sour cream. (I wipe out the chicken pot and use it to save from dirtying another bowl).
- Shred chicken and mix into soup mixture.
- Mix in cheese.
- Spoon over crush tortilla chips.
- Bake at 350 for one hour.
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