Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chickens; 3 stalks celery; 1 pkg. corn tortillas (12); 1 can green chilies, diced; 6 green onions, chopped; 1 lb. Cheddar cheese, grated; 1 can cream of mushroom soup; 1 can chicken soup or broth; 1 can ripe olives, chopped; 2 carrots; 1 onion; salt and pepper

Servings: persons

2 whole chickens
3 stalks celery
1 pkg. corn tortillas (12)
1 can green chilies, diced
6 green onions, chopped
1 lb. Cheddar cheese, grated
1 can cream of mushroom soup
1 can chicken soup or broth
1 can ripe olives, chopped
2 carrots
1 onion
salt and pepper

1
In large pot, cover whole chickens with water.
2
Add carrots, onion and celery.
3
Bring to boil, then simmer for about 2 hours. Remove chicken and vegetables from pot.
4
Debone chicken and cut up.
5
Cut tortillas into quarters and layer on bottom of greased casserole dish.
6
Arrange a layer of chicken and vegetables, olives, chilies, onions and cheese.
7
Repeat a layer.
8
Mix soups and pour over top.
9
Let soak through.
10
Top with more cheese and bake at 350u00b0 for 45 minutes.

871

kcal

Calories

Fat

Carbs

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: 2 whole chickens, 3 stalks celery, 1 pkg. corn tortillas (12), 1 can green chilies, diced, 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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