3 years ago10,000+ Views
Ingredients 6 boneless, skinless chicken breasts or thighs, cooked and shredded (rotisserie works well, too) 1 medium onion, grated 12 oz salsa verde (green) 1 can lowfat cream of chicken soup 1 can lowfat cream of mushroom soup ½ cup milk 1 tsp garlic powder 1 tsp freshly ground black pepper 10 corn tortillas 1 lb grated sharp cheddar cheese Sliced olives for garnish Directions Grease a 9x13 casserole dish. Mix onion, salsa verde, cans of soup, milk, garlic powder, and pepper in a bowl. Whisk to combine well. Slice tortillas into 1-inch strips. Spread a thin layer of soup mixture onto bottom of greased casserole dish. Layer half of the tortillas over that. Layer half of shredded chicken over tortillas, followed by half of the soup mixture. Sprinkle half of the cheddar cheese. Repeat layers, ending with cheese on top. Cover tightly, and chill in fridge overnight. Bake at 350F for 45 min to 1 hour, or just until cheese is bubbly and golden brown.
Don't you need some of that red sauce on an enchilada
3 years ago·Reply
Oh my, this sounds like it wouldn't last a second at my family bbqs!
3 years ago·Reply
@EightyNine I love using the red sauce, but I also love chile verde (green) sauce with enchilada.
3 years ago·Reply
Tried this recipe tonight, and oh my Goddess, it is absolutely delicious!
3 years ago·Reply
this looks good definitely trying this!
3 years ago·Reply