One of my favorite bloggers, Lysa TerKeurst, is hosting a recipe swap today. For all of you visiting from Lysa's, welcome to my new blog.
Lysa, this recipe always gets rave reviews and is super easy to make. I begged for it from my friend Tonia and make it often.
Tonia's Enchilada Casserole:
1 Chopped Onion
2 TBSP Butter
3 - 4 Chicken Breasts diced
1 can of Cream of Mushroom Soup
1 can of Cream of Chicken Soup
1/2 cup Chicken Broth
1 can diced green chilies (mild or hot: I use 1/2 of a small can each of the hot and mild green chilies. That seems to be the perfect combo for our taste buds)
4 small Flour Tortillas
8 oz. shredded Cheddar Cheese (can use as much as 16 oz, but 8 oz. is usually enough)
Saute onion and butter, add chicken and cook through. Add soups, broth, and chilies. Bring to a boil.
Layer tortillas, sauce, and cheese 2 times. Bake at 350 for 35- 45 minutes.
Serve over sticky rice (I think Niko Niko brand Cal-Rose Rice is the best, but any brand of Cal-Rose will work) and with plenty of sour cream. Yum!