Overnight Chicken Enchilada Bake


1 lb. boneless skinless chicken breasts, cut into thin bite-size pieces

1 can condensed cream of chicken soup

1 container sour cream

1 can chopped green chiles

2 cans enchilada sauce

12 tortillas quartered

2 cups shredded Cheddar cheese

1/4 cup sliced green onions


Spray 9 x 13 glass baking dish. Heat 10 inch non-stick skillet over medium-high heat. Cook chicken in skillet for 3 to 4 minutes, stirring frequently, until chicken is no longer pink in the center. Remove from heat. Stir in soup, sour cream and chiles.

    In baking dish, spread 1/4 cup of enchilada sauce. Arrange half of tortillas pieces over sauce, overlapping as necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas. Spread half of chicken mixture over sauce. Top with 1 cup of the cheese. Repeat layers, starting with tortillas pieces. Cover tightly with foil. Refrigerate at least 8 hrs. or overnight.

   Heat oven to 375 degrees. Bake covered for 30 minutes. Uncover baking dish; bake 20-25 minutes longer or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions.

Pillsbury Budget Chicken Recipes 2009