Sunday, May 23, 2010

Chicken Enchilada Casserole Share Tags: entree This actually started out as my Mother's recipe, in fact it is one of the Recipe's Featured in, The Black Tie To Blackeyed Peas -Cook Book from Savannah... I have changed it and put my own twist on my Mother's recipe, in Memory of her..She passed away in, August 2008, and this entry is for her......Love You Mom :) :) Mom's recipe is called, Chicken Tortilla Casserole..... Prep time: 25 minutes | Cook time: 35 minutes | Total time: 60 minutes | Servings: 10 3 Boneless Chicken Breasts
1 Onion (Sliced)
1 Family Size Cream of Chicken Soup
3 cup(s) of Water
1 Large Bag of Tortilla Chips (White or Yellow)
8 ounce(s) of Medium Salsa
8 ounce(s) of Original Whipped Philadelphia Cream Cheese
2 cup(s) of Monterey Jack Cheese
1 tbsp. of Salt
Preheat Oven to 350*
In a Large Sauce Pan, add 3 cups of water, 1 T. Salt, 1 Sliced Onion, and 3 Boneless Chicken Breasts cut into chunk sizes.
Cook Chicken over Medium heat until done.
Add and Mix in entire can of Cream of Chicken Soup. Stir until soup is creamy. Then set aside.
Now Mix Cream Cheese and Salsa Together, set aside.
Get a 8x11x2 Baking Dish, and spoon enough of the chicken and soup mixture to cover the botttom of Baking Dish, Put a layer of Tortilla Chips, a layer of Jack Cheese, 6 to 9 Dobs of Cream Cheese Salsa Mixture, and then Spoon over more of the Chicken and Soup Mixture. Repeat this layering and finish with Jack Cheese on Top.
Put in Preheated Oven and Bake for 35 Minutes.
When done ~ ENJOY ~