Shelly's Recipe

MEXICAN CHICKEN CASSEROLE

Category: Casseroles - Chicken and Turkey

1-3 lb chicken, cooked and shredded
1 onion, chopped
2 (4 oz) cans mild green chilies
2 tbsp oil
1 (12 oz) can enchilada sauce
1 cup chicken broth
1 cup sour cream
2 cups shredded Monterey jack cheese
12 corn tortillas
1 cup shredded cheddar cheese

Saute the onion in a skillet until soft. Add sour cream, broth, Monterey jack cheese and enchilada sauce. Stir until cheese melts but do not allow to boil. Add chicken. Put a layer of tortillas in bottom of a greased 3 quart casserole. Spoon chicken mixture over tortillas, and continue to layer until all are used. Top with cheddar cheese. Bake, uncovered, at 300, until bubbly.