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White Chicken Enchilada Casserole
Originally posted by Sharona
White Chicken Enchilada Casserole
1.5 cups diced cooked chicken
1 medium onion diced fine (We use a large one, we like onion)
2 cloves garlic, crushed or minced (or to taste )
1 Tablespoon olive oil
2 cans cream of something soup (It doen't matter - I've used 2 different kinds)
3/4 soup can milk
1 small can diced chilies (not jalapenos)
Flour tortillas (1 pack of 20 works well)
1 pound grated jack (or jack & cheddar combo) cheese
Saute onion and garlic in olive oil until tender, but not browned. Stir in chicken, soup, milk and chilies. Warm until bubbly.
Spoon a bit of the sauce in the bottom of a 9x13 pan, just enough to coat the bottom. Cover with tortillas. Spoon more sauce, then sprinkle liberally with cheese. Repeat layers, making the top layer just tortillas covered in cheese.
Bake covered 35 minutes at 350 degrees. Remove cover and bake another 5 minutes or so, or until cheese browns.
Let it sit about 5 minutes before serving. Enjoy!
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