Michelle’s Chicken Enchilada Casserole

My friend, Michelle, brought this over when Emerson was born.  New favorite, also because we usually have all these ingredients on hand. SO GOOD.  I made it last night, halved the ingredients and baked it in an 8″ square pan.

4 cups chicken breasts, cooked and diced or shredded (or if you like more meat, do that – 1 chicken breast per person)

28 oz green enchilada sauce

1-2 cans of cream of chicken soup (original recipe called for 1, if you like it more saucy, add 2)

1-2 cans (4 oz each) diced green chiles (depending on personal pref)

1/4 c chopped green onions

2 c shredded cheese

1 small bag corn tortillas

Mix enchilada sauce, cream of chicken soup, green chiles, and green onions.  This is your sauce. You’ll layer everything in a casserole dish.  First layer is tortillas – enough to cover the bottom of the pan, tear to fill in gaps. Second layer is half the chicken, third layer is half the sauce, fourth layer is half the cheese.  Repeat.

Bake at 350 for 30 minutes or until warmed through.

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