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 (4 or 5) lb. chicken; 1 large onion, diced; 2 cups chicken broth; Salt and pepper to taste; Crushed garlic; 1 lb. grated cheddar cheese; 2 (3 or 4) oz. can chopped green chilies; 1 can cream of mushroom soup; 1 can cream of celery soup; 1/2 to 2 dozen tortillas

Servings: persons

1 (4 or 5) lb. chicken
1 large onion, diced
2 cups chicken broth
Salt and pepper to taste
Crushed garlic
1 lb. grated cheddar cheese
2 (3 or 4) oz. can chopped green chilies
1 can cream of mushroom soup
1 can cream of celery soup
1/2 to 2 dozen tortillas

1
Cook chicken till tender.
2
Remove from water; cool.
3
Remove meat from bone.
4
Cut into small pieces.
5
From small amount of fat, cook onions.
6
Add broth, salt, pepper, garlic, and chopped chicken.
7
Add chopped chilies, mushrooms, and celery soup and heat thoroughly.
8
Cut tortillas in quarter or leave whole.
9
In dish, arrange tortillas, chicken and cheese.
10
Cover.
11
Back at 325 degrees for 35 minutes.

743

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 10 ingredients. The key ingredients include: 1 (4 or 5) lb. chicken, 1 large onion, diced, 2 cups chicken broth, Salt and 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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