Betty Brewer
Moderator Emeritus
- Joined
- Mar 10, 2005
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Linda DeMars contributed this treat.
Chicken Enchilada Casserole
4 cups Cooked chicken (or turkey)
1 8 oz can sliced drained water chestnuts
1 10 oz can black olives drained sliced2 (10 3/4 oz ) cans cream of chicken soup
1 cup sour cream
2 6 oz cans green chilies drained , chopped
3/4 pound Monterey jack cheese shredded
1 14 oz bag Doritos crushed (or similar chips)
Mix water chestnuts, olives, sour cream, soup, green chilies .
In greased 13 x 9 pan layer 1/2 Ci=ips, 1/2 sauce, 1/2 cheese repeat.
Bake 30 minutes at 350 or until top is bubbly. Longer if ingredients have been refrigerated in advance.
Chicken Enchilada Casserole
4 cups Cooked chicken (or turkey)
1 8 oz can sliced drained water chestnuts
1 10 oz can black olives drained sliced2 (10 3/4 oz ) cans cream of chicken soup
1 cup sour cream
2 6 oz cans green chilies drained , chopped
3/4 pound Monterey jack cheese shredded
1 14 oz bag Doritos crushed (or similar chips)
Mix water chestnuts, olives, sour cream, soup, green chilies .
In greased 13 x 9 pan layer 1/2 Ci=ips, 1/2 sauce, 1/2 cheese repeat.
Bake 30 minutes at 350 or until top is bubbly. Longer if ingredients have been refrigerated in advance.