Saturday, February 28, 2009

Chicken and Corn Tortilla Enchilada Casserole

One whole chicken, deboned
1 can cream of mushroom
1 onion
3 T. vegetable oil
1 can evaporated milk
8 oz. Velveeta cheese
1 tsp salt
corn tortillas - anywhere from 6-10 torn into bite-size pieces
small can olives if desired.

Saute onions in oil. Add soup, milk, salt and cheese and simmer until cheese melts. Layer chicken, torn tortillas (more or less to suite your taste), sauce and repeat. Cook 30 min at 350.

This recipe is very good and a little different from other enchilada recipes I have. My mother has been making it for years. You can double the recipe if you have a larger family. Very creamy!

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