Simple Chicken Enchilada Casserole

11 ingredients
8 steps

Ingredients

  • 1 onion, chopped
  • 4 ounces green chilies
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 4 cups cooked chicken
  • 12 flour tortillas, torn into bite sized pieces
  • 4 cups sharp cheddar cheese, shredded
  • 1 (15 1/4 ounce) can black beans (optional)
  • salsa (optional)
  • black olives (optional)
  • sour cream (optional)

Directions

  1. 1
    Combine onion, green chilis, soups, and chicken together in a large bowl.
  2. 2
    Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas.
  3. 3
    Spread 1/3 of the soup mixture over the top.
  4. 4
    Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using.
  5. 5
    Repeat two more times.
  6. 6
    Bake for 30 minutes at 350 F or until bubbly.
  7. 7
    Top with salsa, black olives, and sour cream, if desired.
  8. 8
    Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.

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