Chicken/Turkey Enchiladas Au Gratin

This is a tried and true recipe.  I have made this dish for years and everyone always loves it.  It is a quick dish to make on a busy weekday.  I serve it with corn and pinto beans.  I usually make this with chicken but since I need to use the turkey up, I decided to substitute it for the chicken.

Saute 1 chopped onion and 1 can of chopped green chilies in 1 stick of butter.    Cook until the onion is soft and transparent.

Place 6 corn tortillas (whole or torn up) in the bottom of an oblong casserole, overlapping slightly.

Add 2 cups of cut up turkey or chicken on top of the corn tortillas.

Pour the onion, chili and butter mixture on top of the turkey/chicken.

Add 6 corn tortillas whole or torn up on top.

Spread one can of cream of chicken soup on top of the corn tortillas.

Place sliced Swiss cheese on top.  Bake at 350 degrees F for 30 minutes.

This is how it looks when it comes out of the oven.  Mmmmm…….

Dinner is served!!

Here is the recipe:

1 large onion, chopped
1 dozen corn tortillas
1 stick butter
1 can chopped green chilies
2 cups chicken or turkey, chopped
1 can cream of chicken soup
6 slices Swiss cheese
Saute chopped onions and chilies slowly in butter. Place 6 tortillas (whole or torn up) in bottom of oblong casserole overlapping slightly. Add chicken in layer. Top with onions and chili. Add layer of tortillas. Pour soup on top. Add cheese last. Bake at 350 degrees for 30 minutes.

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