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| Chicken Enchilada Casserole II |
A extraordinary enchilada recipe for a hot summer night, and all you need to do is pair it with a salad and rice! It's great when you permit it cool and set for a bit (however my sister likes it first-class piled on pinnacle of tortilla chips). Serve with Mexican rice and a salad if preferred.
Ingredients :
- 1 (sixteen ounce) container sour cream
- 1 (16 ounce) jar salsa
- 1 (10.Seventy five ounce) can condensed cream of hen soup
- ¼ cup diced onion
- 1 (eight ounce) can chili beans, tired
- 6 (12 inch)s flour tortillas, reduce into strips
- 6 skinless, boneless chicken breast halves - cooked and shredded
- four cups shredded Cheddar cheese
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 1H |
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Notes :
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