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 ½ cups cooked chicken; 2 (10 ounce) cans cream of chicken soup (NOTE ( low-fat soup, sour cream, broth and cheese work fine); 1 cup sour cream; 2 (10 ounce) cans green enchilada sauce; 1 (4 ounce) can green chilies; 2 12-5 ounces Rotel tomatoes & chilies (heat is your preference); ½ teaspoon garlic powder; 1 teaspoon onion powder; 12-1 cup chicken broth; 16 ounces white corn tortilla chips; 8 -16 ounces grated Mexican blend cheese (amount your preference) or 8 -16 ounces cheddar cheese (amount your preference)

Servings: persons

2 ½ cups cooked chicken
2 (10 ounce) cans cream of chicken soup (NOTE ( low-fat soup, sour cream, broth and cheese work fine)
1 cup sour cream
2 (10 ounce) cans green enchilada sauce
1 (4 ounce) can green chilies
2 12-5 ounces Rotel tomatoes & chilies (heat is your preference)
½ teaspoon garlic powder
1 teaspoon onion powder
12-1 cup chicken broth
16 ounces white corn tortilla chips
8 -16 ounces grated Mexican blend cheese (amount your preference) or 8 -16 ounces cheddar cheese (amount your preference)

1
Boil 3-4 chicken breats (bone-in), cool and dice or shred, OR.
2
use canned chicken.
3
Using a LARGE mixing bowl, combine next 8 ingredients mixing well, fold in chicken.
4
Salt is not needed due to chips and soups.
5
Add white corn torilla chips and mix coating the chips.
6
Lightly grease a 13x9 casserole dish.
7
Fold chicken mixture into dish and even out.
8
Sprinkle with cheese.
9
Bake at 350 degrees for 25-30 minutes or until bubbly and cheese is melted.
10
Let sit 5 minutes before serving.
11
Cut smaller portions as the casserole is thick.
12
Serve with a green salad or Spanish Rice and Pinto Beans.
13
Use the leftover Rotel for the rice or freeze for another recipe.

1853

kcal

Calories

Fat

Carbs

211

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 11 ingredients. The key ingredients include: 2 ½ cups cooked chicken, 2 (10 ounce) cans cream of chicken soup (NOTE ( low-fat soup, sour cream, broth and cheese work fine), 1 cup sour cream, 2 (10 ounce) cans green enchilada sauce, 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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