Creamy Enchilada Casserole


Cheap and Easy!

  • 4 to 5 chicken thighs
  • 1 package of 8 ” flour tortillas
  • 1 can of diced green chiles
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 2 cups of Monterrey Jack Cheese, Shredded (or whatever cheese you want)
  • 1 onion
  • 1 pat of butter

Optional Marinade for chicken

  • 1 packet of  taco seasoning
  • small amount of olive oil
  • water
  • Lemon or Lime
  • 2 cloves of garlic
  • 1 small onion
  • pat of butter
  1. If not using marinade, boil the chicken and shred
  2. If using the marinade, mix taco seasoning with a small amount of olive oil, the juice of 1 lemon or lime and pour over chicken. Turn chicken to coat
  3. Add a small amount of water so that chicken is covered, chop garlic and add to the marinade. cover and refridgerate for as long as you can
  4. When ready, transfer chicken and all marinade to a pan and add water to cover chicken. Boil until chicken is tender enough to shred with a fork
  5. While boiling the chicken, saute chopped onion in butter until translucent
  6. add both chicken and onions to a large bowl and mix in cream of chicken soup, sour cream,  and green chiles
  7. Line an 8X8 pan with 1 layer of tortillas (i cut mine in half to make them fit ), top with about 1/3 of the chicken mixture and cover with about 1/3 of the cheese
  8. repeat layers and top with cheese
  9. bake at 350 for 30 to 40 mins

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