Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 can Ro-Tel tomatoes; red pepper to taste; 1 pkg. taco seasoning; 1 medium bell pepper; 1 medium onion; 1/2 stick butter; 1 chicken, boiled and deboned; 1 pkg. corn tortillas, torn into small pieces; 1 c. Mozzarella cheese; 1 c. Cheddar cheese

Servings: persons

1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
red pepper to taste
1 pkg. taco seasoning
1 medium bell pepper
1 medium onion
1/2 stick butter
1 chicken, boiled and deboned
1 pkg. corn tortillas, torn into small pieces
1 c. Mozzarella cheese
1 c. Cheddar cheese

1
Mix soups and Ro-Tel together.
2
Add taco seasoning and red pepper.
3
Saute onion and bell pepper in butter.
4
Mix in soup mixture.
5
Add chicken, then tortillas.
6
Mixture should be moist, but not soupy.
7
Spread mixture into casserole dish, sprayed with Pam.
8
Let bake at 350u00b0 until hot through and through.
9
Spread grated cheese over top and continue to bake until cheese melts.

994

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: 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can Ro-Tel tomatoes, red pepper to taste, 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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