Chicken Enchilada Casserole
Quoted message said:From Simone Abbott, Southern California
1 whole chicken 1 Tablespoon oil
1/2 cup diced onion 1 large can diced green chilies Salt and
pepper to taste 1 teaspoon garlic powder 2 cans golden
mushroom soup One 16-ounce carton sour cream Tortillas
Monterey jack cheese Olives
Boil chicken for about 40 minutes; cool and shred. In
frying pan, add oil, diced onion, and green chilies. Add
salt, pepper, and garlic powder. Add mushroom soup and sour
cream. Simmer 15 minutes, then add chicken. In another
frying pan, heat tortillas, cut into strips. Layer in
casserole pan, starting with tortillas, then sauce, then
tortillas, and top with sauce. Sprinkle cheese and olives
over top. Heat in a 400-degree oven for 15 to 20 minutes or
until cheese is melted.
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