Sunday, March 21, 2010

Chicken Enchilada Casserole, from Karli

3 chicken breasts
4oz cream cheese
1/2 cup sour cream
1 1/2 cups shredded cheddar
4 tortillas
garlic powder

Boil chicken in slightly salted water (reserve half cup of broth). Shred chicken and mix with broth, sour cream, cream cheese and seasonings. Cook until well blended. Layer tortillas in bottom of 9x13 pan (you may have to tear them to fit). Cover tortillas with chicken mixture and then top with cheddar cheese. Bake at 350° until cheese is melted.

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