Two of my favorite things are Mexican food and having dinner prepared long before dinner time. That’s what drew me to this recipe. I love to be able to prepare a meal ahead of time and just throw it in the oven when we’re about ready to eat.
Here’s how you make this yummy meal:
1 lb. boneless skinless chicken breasts, cut into thin bite-size pieces
1 can condensed cream of chicken soup
1 container sour cream
1 can chopped green chiles
2 cans enchilada sauce
12 tortillas quartered
2 cups shredded Cheddar cheese
1/4 cup sliced green onions
Spray 9 x 13 glass baking dish. Heat 10 inch non-stick skillet over medium-high heat. Cook chicken in skillet for 3 to 4 minutes, stirring frequently, until chicken is no longer pink in the center. Remove from heat. Stir in soup, sour cream and chiles.
In baking dish, spread 1/4 cup of enchilada sauce.
Arrange half of tortillas pieces over sauce, overlapping as necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas. Spread half of chicken mixture over sauce.
Top with 1 cup of the cheese. Repeat layers, starting with tortillas pieces. Cover tightly with foil. Refrigerate at least 8 hrs. or overnight.
Heat oven to 375 degrees. Bake covered for 30 minutes. Uncover baking dish; bake 20-25 minutes longer or until sauce is bubbly and cheese begins to brown. Let stand (at least)15 minutes before serving. Sprinkle with onions.