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| Easy Enchilada Casserole |
A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if preferred.
Ingredients :
- 1 (10.75 ounce) can condensed cream of chook soup
- 4 cooked skinless, boneless hen breast halves, chopped
- 8 ounces bitter cream
- ½ cup chopped green onions
- three cups salsa
- 1 (4 ounce) can diced inexperienced chiles
- 4 cups shredded Monterey Jack cheese
- 12 (8 inch) flour tortillas
Instructions :
| Prep : | Cook : 810M | Ready in : |
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Notes :
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