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how to make chicken enchilada casserole?

i need a simple recipe for chicken enchilada casserole. i have a pot luck tomorrow at work... thank you casserole style pls!!

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1. Charlie Gibson's Enchilada Casserole Casserole Ingredients: 1 large 13-ounce package Doritos (save 2 cups for casserole topping) 2 tbsp. onion, grated 1 10-ounce can chili with beans 10- to 15-ounce enchilada sauce 8-ounce can tomato sauce 1 and 1/2 cups shredded sharp cheddar cheese Topping Ingredients: 2 cups Doritos 1/2 cup shredded cheddar cheese 1¼ cups sour cream 1. Preheat oven to 375° F. 2. Crumble 6 cups Doritos with your hands into a large mixing bowl. 3. Add the onion, the chili, the enchilada sauce, tomato sauce and 1½ cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8½ x 11-inch oven proof casserole dish. 4. Bake for 20 minutes. 5. Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese. 6. Bake for another five minutes and serve.
2. Do you want real enchiladas, casserole style or do you want like a stacked enchilada casserole??? I have great recipes for both.....Specify?? Thanks, Christopher
3. One or two cans of green enchilada sauce Boil skinless chicken breasts in water and a tablespoon or two of taco seasoning. Shred the chicken and mix with chopped onion, shredded cheddar cheese and a bit of the green enchilada sauce. In a casserole, spoon in a little sauce, lay down tortillas, and begin the layering process with the chicken mix, sauce and tortillas-top with cheese, bake until bubbly! ***Sometimes for extra richness I add a layer of cream cheese with chopped garlic in there. MMMMMMM
4. INGREDIENTS 1 (16 ounce) container sour cream 1 (16 ounce) jar salsa 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup diced onion 1 (8 ounce) can chili beans, drained 6 (12 inch) flour tortillas, cut into strips 6 skinless, boneless chicken breast halves - cooked and shredded 4 cups shredded Cheddar cheese DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!
5. Boil, cool, and shred chicken leg quarters. Mix in a dash of cumin, chili powder, garlic powder, salt and pepper. Heat red corn tortillas in a microwave on high for apx 1 minute until soft. Roll chicken and a bit of shredded cheddar in tortillas and stack in a 9x13 baking dish. Pour a can of enchilada sauce over top. Layer with 4 oz of shredded cheddar and cover with foil. Bake in a preheated 350 degree oven for 10 minutes. Remove foil and finish baking for 5 more minutes until cheddar is slightly golden brown. Top with diced onion, salsa, sour creme and olives...yum.
6. green chicken enchiladas Ingredients: Chicken taco seasoning diced green chiles sour cream green enchilada sauce cheese corn tortilla's onion cook chicken, mix with taco seasoning, onion, green chile's, and a little bit of the enchilada sauce to moisten. mix sour cream and enchilada sauce dip tortilla's into mixture and begin to layer. after done layering pour some of the sourcream/enchilada sauce mixture over the top and cover with cheese. bake until cheese is bubbly and browning. since your chicken is already cooked it shouldn't take too long. it's always a hit. **You could even get one of those rotisserie chickens.. just add all of the stuff and heat it up in a pan (so you dont have to cook chicken from raw)
7. OK - my husband used to get First Prize in his office cooking contest with this - so often they wouldn't let him enter anymore - just wanted to enchiladas. Green Chile Enchiladas (with a twist) 2 cups cooked shredded chicken or turkey 1 cup shredded jack cheese. 1/2 cup chopped onion 1 28 oz can Las Palmas Green Chile Enchilada Sauce 8 corn tortillas 3/4 cup sour cream 1 4.5 oz can chopped mild green chiles Combine chicken, 2 cups of cheese, green chiles, onions. Bring enchilada sauce to boil, remove from heat. Dip each tortilla in sauce to soften (less fat!!) Spoon 1/3 cup chicken mixture and 2 Tbsp sour cream on each tortilla and roll. Place seam side down in 12x8 dish, spoon remaining sauce over and sprinkle remaining cheese. If there is any chicken left over, place next to the enchiladas in the dish. Bake for 20 minutes at 350 degrees. However, the rolling etc. is a pain - so make this like lasagna. It will take a little more sauce - cuts in squares really well - great pot luck dish. Everyone always loves it. Not too hot.