Creamy Chicken Enchilada Casserole

Step 1

Shred 4 cups of chicken, no skin-just meat

Step 2

Preheat the oven to 350*

Step 3

Using a 9×9 baking pan, lightly spray with cooking oil

Step 4

Lay down 6 corn tortillas as the bottom layer

Step 5

In a mixing bowl mix the condensed cream of chicken soup, the sour cream, green chilis, milk, onion powder, salt, pepper and garlic powder. Combine well

Step 6

Place a layer of the shredded chicken on top of the tortillas

Step 7

Spoon and spread half of the soup mix over the chicken

Step 8

Sprinkle half of the Mexican Blend shredded cheese on top of the soup mixture

Step 9

Place the remaining 6 corn tortillas on top of the cheese,

Step 10

Spread the remaining shredded chicken over the tortillas

Step 11

Spread the remainder of the soup mixture over the chicken

Step 12

Sprinkle 1 cup of Mexican Blend shredded cheese over the soup mixture

Step 13

Bake for 40 minutes or until the top layer of cheese is hot and bubbly, and slightly golden brown

Step 14

Remove from the oven and let sit for 20 minutes

Step 15

Garnish the top with freshly chopped green onions, if you like

Step 16

Serve with refried beans and Mexican Rice

Step 17

Enjoy!