Chicken Enchilada Casserole
- 4-5 Boneless, skinless chicken breasts
- Flour tortillas
- Mexican cheese blend
- 1 can cream of chicken soup
- 2 small cans of chilies
- 3 tsp. Jalapeño salt
- Bay leaves
Mix cream of chicken soup, reserved broth, 1 tsp. cumin and 3-5 tsp. chili powder, ½ tsp. jalapeno salt, 2 cans chilies (not drained). Simmer 1-2 minutes in a sauce pan.
Layer sauce, tortillas, cheese and chicken in a 9x13 pan (for freezer cooking I make 2 8x8 pans, freeze before baking). Put a little sauce in the pan first to prevent sticking. Top with cheese.
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