Friday, April 1, 2011

Chicken Enchilada Casserole

1.5 lbs. Fresh boneless skinless chicken breasts
1 10.75 can cream of mushroom soup
1 10.75 can cream of chicken soup
1 7oz diced green chilies
8 oz. shredded cheddar cheese
1 medium onion finely diced
1 32 oz corn tortillas
1 16 oz sour cream

Place chicken in large saucepan and cover with water. Add oregano, garlic powder and 2 Tbsp. oregano, 1 Tbsp. garlic, and 1 tsp. salt. Boil about 20 minutes. Remove chicken from broth and shred. Mix soups, sour cream, and chilies in large pan. Simmer on LOW 15 minutes. Add shredded chicken and diced onion. In casserole dish, arrange 6 tortillas flat across bottom. Spoon in 1/2 the chicken and sauce, sprinkle 1/2 the cheese. Repeat with another layer of tortillas, sauce and cheese. Bake at 350* in the oven for 20 minutes.

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