Chicken Enchilada Casserole

by Sheryl Morris



  1. Combine chicken, soup, milk, chilis, and onion. Spread half the tortillas in bottom of greased 9x13” baking pan, spread half soup mixture over top. Repeat layers. Top with grated cheese.
  2. Refrigerate overnight. Bake at 350° for 1 hour or until hot and bubbly.