 | | Chicken Enchilada Casserole |
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2 cups grated Cheddar Cheese
2 cups grated Mozzarella Cheese
2 tbsp. olive oil
1 large onion, diced
1 (4 oz.) can chopped green chilies
1 can cream of mushroom soup
4-6 large flour tortillas, each one cut into 6 pie shaped wedges
1 cup salsa, medium or hot
4 cups diced, cooked chicken
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| Instructions |
| Mix the grated cheese together in a bowl. In a large frying pan, saute the onion in the olive oil until soft. Stir in the chilies, mushroom soup, and 1/2 of the cheese. Cook over low heat until the cheese is melted. Lightly grease a 9X13 pan. Line the bottom of the pan with 9 of the tortilla wedges. Spread about 1/2 cup of salsa over the tortilla wedges. Spread about 2 cups of the diced chicken over that, and then pour 1/2 of the cheese sauce over that. Repeat the layers: tortillas, salsa, chicken, cheese sauce. Sprinkle the rest of the cheese on top of everything. Bake, uncovered, at 325 degrees for about 50-60 minutes. It should be bubbly when it's done. Let it stand for at least 10 minutes before you cut into it.
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