Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) cans canned chicken, drained; 2 (10 1/2 ounce) cans cream of chicken soup; 2 teaspoons garlic salt; ½ teaspoon oregano; ¼ teaspoon ground cumin; ¼ teaspoon sage; ¼ teaspoon chili powder; 2 (4 ounce) cans green chilies, chopped; 1 lb colby cheese, grated; 14 lb monterey jack cheese, grated (I use Pepper Jack); 2 large onions, chopped; 6 corn tortillas

Servings: persons

4 (6 ounce) cans canned chicken, drained
2 (10 1/2 ounce) cans cream of chicken soup
2 teaspoons garlic salt
½ teaspoon oregano
¼ teaspoon ground cumin
¼ teaspoon sage
¼ teaspoon chili powder
2 (4 ounce) cans green chilies, chopped
1 lb colby cheese, grated
14 lb monterey jack cheese, grated (I use Pepper Jack)
2 large onions, chopped
6 corn tortillas

1
Preheat oven to 375.
2
Grease bottom of a 2 1/2 quart casserole dish.
3
Mix together the cans of soup, and the next 5 ingredients.
4
Mix the cheeses together.
5
Sometimes I just use some grated Co-Jack (or Mexican) cheese instead of grating each kind separately.
6
Soften 3 of the tortillas in hot oil and place in the casserole dish.
7
Layer with 2 cans of chicken, 1 can of chiles, half of the onion, half of the soup mixture, and half of the cheese.
8
Repeat layers.
9
Bake at 375 for 35 - 45 minutes, until cheese is melted and is beginning to brown.

7241

kcal

Calories

569

Fat

Carbs

477

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: 4 (6 ounce) cans canned chicken, drained, 2 (10 1/2 ounce) cans cream of chicken soup, 2 teaspoons garlic salt, ½ teaspoon oregano, 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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