This is a tried & true recipe. I've made it a few times, and all the people I have given the recipe to like it a lot. It's not too hard to make. Enjoy.

Chicken Enchilada Casserole


• 3 cans cream of chicken soup
• 1 can cream of mushroom soup
• 1 15-oz can chicken broth
• 2 small cans of chopped green chilis
• 1 lb. of Mexican (4 cheese) shredded cheese
• 8 oz. of sour cream
• 9 yellow corn Tortillas 5” size (3 per layer)
• 4 to 5 lbs. of boneless/skinless chicken breast


Boil chicken till it's done, and then shread with 2 forks or just chop up into small pieces. Bring to a slow boil cream of chicken, cream of mushroom, chicken broth, green chiles, and sour cream. Add a little cheese (about 4 oz.) to sauce. Then add the chicken. Then set it aside. Soften the corn tortillas in hot oil. Soften both sides for about 30 seconds, but don’t let the tortillas get hard. Begin making layers in a buttered 9 X 13 pan. Layer with 3 tortillas, sauce, and sprinkle cheese. Make three layers and top with the remaining cheese. Each layer should get 1/3rd of the remaining cheese and 1/3rd of the sauce. Bake in oven at 325 for 30-45 minutes, or until top is lightly browned.