Green Chile Chicken Enchilada Casserole

• 1 can Cream of Chicken (26 oz)
• 1 can Cream of Mushroom (10.75 oz)
• 1 can Green Chile Enchilada Sauce (28 oz)
• 1 packages Baked Rotisserie Chicken
• 1 packages Corn Tortilla (pkg came with 30, used 22)
• 1 Cumin
• 1 packages Shredded Mexican Cheese (14 oz)
• 2 Casserole dishes

1. Shred the chicken and discard the skin.
2. I use a rotisserie chicken because I enjoy the flavor and it's already prepared for me!
3. After the chicken is shredded, set it aside.
4. In a medium sauce pan, stir in the enchilada sauce, cream of chicken, and the cream of mushroom together and bring it to a boil.
5. Once it's reached a boil, turn the stove to low and let it simmer while preparing the tortillas.
6. Heat the tortillas in the microwave for about 1 minute.
7. Beware, this will start to get messy!
8. After the tortillas are heated, dip each side of one tortilla into the sauce mixture.
9. Then, fill the tortilla with the shredded chicken and sprinkle cumin and cheese on top to taste.
10. Roll the stuffed tortilla and place it on the side of the casserole dish.
11. Repeat this step until the casserole dishes are full or until you run out of chicken.
12. Added the remaining enchilada sauce on top of the casserole and sprinkle cheese on top.
13. Preheat the oven to 350F and bake for 20 minutes.
14. Let it cool for about 5 minutes and it'll be ready to serve!

cream of chicken, cream of mushroom, green chile enchilada sauce, chicken, tortilla, cumin, mexican cheese, dishes

Taken from cookpad.com/us/recipes/347348-green-chile-chicken-enchilada-casserole (may not work)