Velda’s Chicken Enchilada Casserole

Velda shared this recipe with me a while back and it is a favorite around here. 

• 3-4 chicken breasts (chopped or shredded)
• 1 (10 oz.) can cream of mushroom soup
• 1 (10oz.) can cream of chicken soup
• 1 (8oz.) cans diced green chilies
• 1 (10oz.) pkg. of shredded cheddar cheese
• 1 small onion (chopped)
• 1 tsp. salt
• 12 corn tortillas (I use flour tortillas too – can use either)
• 16 oz. sour cream

DIRECTIONS:

1. Place chicken in large saucepan and cover with water. 
2. Sprinkle in handful of oregano, add garlic powder and salt. 
3. Boil about 20 minutes and shred from bones.  Save broth. 
4. Mix soups, sour cream, green chilies in large pan.  Add only enough broth to slightly thin.  Re-season as needed.  I usually add some garlic salt and seasoned salt. 
5. Simmer on low 15 minutes.  Add chicken and diced onion. 
6. In casserole dish, arrange 6 tortillas flat across bottom or you can tear them up into pieces and spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
7. Repeat – tortillas, sauce and cheese
8. Bake in oven at 350 for 20 minutes. 

ENJOY!