Chicken Enchilada Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 (6 ounce) cans canned chicken, drained
• 2 (10 1/2 ounce) cans cream of chicken soup
• 2 teaspoons garlic salt
• 1/2 teaspoon oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon sage
• 1/4 teaspoon chili powder
• 2 (4 ounce) cans green chilies, chopped
• 1 lb colby cheese, grated
• 1/4 lb monterey jack cheese, grated (i use pepper jack)
• 2 large onions, chopped
• 6 corn tortillas

Recipe

• 1 preheat oven to 375°.
• 2 grease bottom of a 2 1/2 quart casserole dish.
• 3 mix together the cans of soup, and the next 5 ingredients.
• 4 mix the cheeses together. sometimes i just use some grated co-jack (or mexican) cheese instead of grating each kind separately.
• 5 soften 3 of the tortillas in hot oil and place in the casserole dish.
• 6 layer with 2 cans of chicken, 1 can of chiles, half of the onion, half of the soup mixture, and half of the cheese.
• 7 repeat layers.
• 8 bake at 375° for 35 - 45 minutes, until cheese is melted and is beginning to brown.