This recipe is from Leslie Kuest. It’s easier than rolled enchiladas. (For beef Enchilada Pie, see the recipe from Karen Larsen.)

4 C chicken, cooked & shredded (use the crock pot!)
1 C chicken broth
8 oz sour cream
1 C cream of chicken soup
1 medium onion, chopped
2-3 T margarine
1 small can diced green chilis
1 dozen corn tortillas, torn in eigths
1 lb grated cheese

Saute onion in margarine. Mix first 7 ingredients together in bowl. Coat 9×13 in pan with spray oil. Layer several times the chicken, tortillas, and cheese. Bake at 350° for 30 minutes.

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