Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 flour tortillas; 5 chicken breasts, boned and diced; 1 can cream of chicken soup; 1 can cream of mushroom soup; 2 cans chopped green chiles (4 oz. cans); paprika; 1 pt. sour cream; 1 small can sliced or chopped black olives, drained; 1 small onion, grated or finely chopped; green onions; 3/4 lb. grated Monterey Jack cheese; 3/4 lb. grated Cheddar cheese

Servings: persons

12 flour tortillas
5 chicken breasts, boned and diced
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans chopped green chiles (4 oz. cans)
paprika
1 pt. sour cream
1 small can sliced or chopped black olives, drained
1 small onion, grated or finely chopped
green onions
3/4 lb. grated Monterey Jack cheese
3/4 lb. grated Cheddar cheese

1
Combine chicken, soups, chiles, sour cream, olives, onion, some of green onion tops and half of cheeses.
2
Set this aside. Lightly grease 9 x 13-inch glass baking dish.
3
Tear 6 of the tortillas into pieces and place them in the bottom of dish. Spread half of chicken mixture on top.
4
Repeat with remaining tortillas and top with remaining grated cheese and green onions on top.
5
Sprinkle with paprika and refrigerate overnight.
6
Bake at 350u00b0 for 45 minutes.

2223

kcal

Calories

Fat

235

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 flour tortillas, 5 chicken breasts, boned and diced, 1 can cream of chicken soup, 1 can cream of mushroom soup, and more.

Yes, Chicken Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Casserole

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