Chicken Enchilada Casserole

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 breast fillet or 944g

• Onions

  Raw

  1 ½ cup, chopped or 240g

• Chili with beans

  Canned

  1 cup or 256g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, large or 420g

• Cheddar cheese

  4 cup, shredded or 452g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Cream of chicken soup

  Canned, condensed

  1 can (10.75 oz) or 305g

• Cream of mushroom soup

  Canned, condensed

  1 can (10.7 oz) or 303g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

Directions

1. Preheat oven to 350°F.
2. Add chicken breasts to a saucepan, season with salt and pepper to taste, and cover with water. Boil for 20 minutes.
3. While the chicken is boiling, combine onions, chili with beans, chicken broth, cream of chicken soup, cream of mushroom soup, and sour cream in a large pan. Simmer on low for about 15 minutes.
4. When the chicken is done, remove it from the water and shred it. Combine the shredded chicken with the mixture in the other pan.
5. In a 9x13 inch baking dish, arrange tortillas flat across the bottom. Layer with half of the chicken mixture, then half of the cheese. Add another layer of tortillas, the remaining chicken mixture, and top with the remaining cheese.
6. Bake in the preheated oven for 20-30 minutes, or until the cheese is melted and bubbly.
7. Serve and enjoy!

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