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Chicken Enchilada Casserole Recipes

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By Diana Rattray, About.com

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Chicken enchiladas with a sour cream sauce, easy to make and assemble. This chicken enchilada casserole was shared by Sharon.

Ingredients:

6 boneless chicken breast halves
3 tablespoons vegetable oil
1 teaspoon Salt
1 cup chopped onion
2 green onions, chopped
1 can (14.5 ounces) chopped tomatoes
1 can (4 ounces) chopped mild green chile peppers
1 teaspoon sugar
1/2 teaspoon salt
2 cups sour cream
1 cup Cheddar cheese, grated
1 cup Monterey jack cheese, grated
12 corn tortillas
1 cup sliced ripe olives

Preparation:

Cook chicken until tender, cool and shred meat. In a skillet over medium-low heat, sauté onion in the vegetable oil; add chopped tomato, salsa, and seasonings; simmer 10 to 15 minutes. To assemble enchiladas, soften tortilla in sauce. Place some of the chicken, onion, olives, and a table spoon sauce in the center of the tortilla. Roll up. Place rolls seam side down into a 13 X 9-inch pan. Repeat for the remaining tortillas. Stir sour cream, sugar, Monterey jack cheese into remaining sauce, stirring until melted. Top enchiladas with remaining sauce. Bake at 350° until cheese melts and sauce begins to bubble.
Serves 6 to 8.

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