Chicken Enchilada Bake

Name: Chicken Enchilada Bake
Ingredients: 1 Tbsp. butter or margarine, melted; 1/2 c. chopped onion; 1 (10 3/4 oz.) can cream of chicken soup; 1 c. dairy sour cream; 1/4 tsp. ground coriander; 1/4 tsp. cumin; 12 tortillas, cut into bite-sized pieces; 2 to 3 c. chicken, cooked and cubed; 2 (4 oz.) cans green chilies, chopped and drained; 8 oz. (2 c.) shredded Cheddar cheese; 8 oz. (2 c.) shredded Monterey Jack cheese

11 ingredients

3 steps

Ingredients

1 Tbsp. butter or margarine, melted
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup
1 c. dairy sour cream
1/4 tsp. ground coriander
1/4 tsp. cumin
12 tortillas, cut into bite-sized pieces
2 to 3 c. chicken, cooked and cubed
2 (4 oz.) cans green chilies, chopped and drained
8 oz. (2 c.) shredded Cheddar cheese
8 oz. (2 c.) shredded Monterey Jack cheese

Directions

1

Place butter and onion in a 1-quart casserole.
2

Cook, covered, in microwave on full power for 2 to 4 1/2 minutes or until tender. Stir in soup, sour cream, coriander and cumin.
3

Mix well and set aside.