Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Yield: 4 servings
Cuisine: American
Ingredients: chicken; 2 cans cream of mushroom soup; 1 c. chicken broth; 4 oz. can diced green chiles; 1/2 c. onion; 2 cloves garlic; 1/2 tsp. oregano; 1/2 tsp. cumin; 1/2 tsp. chili powder; 1/4 tsp. sage; 1/2 lb. cheddar cheese; 1/2 lb. jack cheese; 1/2 c. sour cream; corn tortillas

Servings: persons

chicken
2 cans cream of mushroom soup
1 c. chicken broth
4 oz. can diced green chiles
1/2 c. onion
2 cloves garlic
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. sage
1/2 lb. cheddar cheese
1/2 lb. jack cheese
1/2 c. sour cream
corn tortillas

1
Stew chicken in water until done (or microwave).
2
Drain chicken, reserving broth.
3
Combine mushroom soup, broth, chilies, and sour cream.
4
Saute onion and garlic and add to sauce.
5
Add seasonings and chicken to sauce.
6
Grate and mix cheeses.
7
Soften tortillas in oil and then cut into strips.
8
Layer in dish, tortillas, then sauce, then cheese.
9
Repeat, ending with cheese layer.
10
Bake at 375u00b0 for 30 minutes.
11
Tortillas may also be filled in traditional rolled style.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: chicken, 2 cans cream of mushroom soup, 1 c. chicken broth, 4 oz. can diced green chiles, 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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