We had this at drunco, I mean bunco the other night.
It was great.
The hostess also made strong margaritas.
My forehead was numb after a 1/2 a glass
CHICKEN ENCHILADA CASSEROLE
1 medium onion
2 tablespoons butter or margarine
2 cans (10 3/4oz) condensed cream of
chicken soup
1 cup chicken broth
1 8oz. container of plain fat free yogurt
1 pound sharp cheddar cheese
1 tablespoon salsa verde
1 can (4oz.) chopped green chilies
1 (2 to 3 pounds) chicken, cooked,
skinned, boned and shredded
1 tablespoon Louisiana hot pepper
sauce
18 corn tortillas
Preheat over to 350 degrees.
In a large pan, sauté onion in butter.
Add soup, broth, yogurt, salsa verde, green chilies and hot sauce and mix well. In a 9x13 inch baking dish, place a layer of corn tortillas, a layer of sauced chicken and layer of cheese. Repeat until casserole is filled.
Bake in 350 degree oven for 30 minutes.
