home-made {white chicken enchilada casserole}


Found this recipe at Six Sisters’ Stuff (here)when I was looking for possible freezer meals to make for a pregnant friend as her due date approaches 🙂 And I thought it might be prudent to try out a couple first.

4 chicken breasts, cooked and diced
1 (10.75 oz) can cream of chicken soup
2 (4 oz) cans diced green chilis
1 (16 oz) container sour cream
1/2 onion, finely diced
1/2 cup milk
1/2 teaspoon garlic salt salt and pepper to taste
1 (10 oz) package tortilla chips
1 cup Monterrey Jack cheese, grated
1 cup cheddar cheese, grated

Preheat oven to 350 degrees. Mixall ingredients except for the chips and cheeses together. Spraya 9×13″ baking pan withnon-stickcooking spray. Place chips in the bottom of the baking pan and pour chickenmixture over chips. Top with grated cheese and bake for 30 minutes or until hot and bubbly. Serve withyour favorite toppings (lettuce, tomato, salsa, avocado, hot sauce, etc).

Serves 6-8.

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