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Creamy Chicken Enchilada Bake

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Submitted by: Binks2003

 

Tortillas, chicken and cheese layered in a creamy sauce--so simple but sure to become a family favorite.
 

Ingredients

  • 24 corn tortillas
  • 2 cans cream of mushroom soup
  • 2 cans cream of chicken soup
  • 4-6 large fresh jalapenos
  • 3-4 cups chicken, cut or pulled into desired size
  • 3-4 cups Monterey Jack cheese

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Method

Cook tortillas in oil quickly on both sides. Set aside to cool. Stem and seed jalapenos, then boil about 10 minutes. Place all soup and jalapenos in blender and blend just enough to make a cream. Place mix into sauce pan and cook until boiling. Layer items in a 13 X 9 pan in this order: tortillas, chicken, cheese and sauce. Then start with tortillas again. This will make 4 layers with 6 tortillas on each layer. Bake at 350 degrees for 30 minutes or until cheese is melted.

 

Notes:

 

Number of Servings: 8-10

 

Submitted by: Binks2003 ()

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