Saturday, February 11, 2012

Chicken Enchilads Casserole

1 can of cream of chicken soup
1 can of mild enchilada sauce
1 can Aunt Penny's white sauce
Put these ingredient's in a sauce pan . Add a little milk while stirring so not too thick or too thin.Cook till blended.
3 to4 cups of cooked cut up chicken. I use a rotisserie chicken.
6 white corn tortillas cut into 2in.strips
2 cups of Mexican style four cheese blend
In a greased 10x10-4in casserole dish start layering the tortillas strips and chicken ,sauce and top with cheese.Repeat until all is use up.Top with cheese and bake in a preheated oven for 30 to 45min.depending on your altitude.
Serves 6

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