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Ingredients
US|METRIC
4 SERVINGS
- 2 boneless skinless chicken breasts
- 2 tsp. ground cumin
- 1 can cream of chicken soup
- 1 cup salsa verde (green)
- 2 Tbsp. butter
- 1 cup sour cream
- 17 corn tortillas (small)
- 5 cups shredded Monterey Jack cheese (freshly, separate one to two cups of the shredded cheese to garnish the enchilada casserole, optional)
- salt
- pepper
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