Creamy Green Enchilada Casserole

This recipe started out around 45 years ago as a soup label recipe for enchiladas made with condensed cream of chicken soup . It has been tweaked and altered over the years as it changed hands. I think this is my favorite iteration to date. You could probably prep this ahead and cook it the next day, but I haven't tried it.

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Step 1

You can go about this whichever way you like. I prefer to just dump frozen breasts in the instant pot with the dry spices and pressure cook on high for 20 minutes.

Step 2

While your chicken cooks, combine the soup, sour cream, 1/3 of the cheese, half the chili's, and approximately 5 ounces of the enchilada sauce in a medium bowl.

Step 3

Preheat the oven to 400 degrees Fahrenheit. Cut the tortillas into strips, approximately 1/4 inch wide. I find a pizza cutter works best.

Step 4

Once all your components are ready, layer them into a baking dish. I prefer a 9-inch casserole pan. Drizzle just enough chili sauce in the bottom to coat the pan Next, add about 1/2 the chicken Then cream sauce just to cover the chicken Layer in the cheese and tortilla strips. Drizzle more enchilada sauce. Repeat until you end with tortilla strips on top. Cover in a generous layer of cheese, add the rest of the diced chilies, and drizzle on the remaining chili sauce. Bake at 400 for around 30 minutes, or until your cheese is just starting to brown.