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 whole Chicken Breasts, Boiled And Chopped; 1 whole Onion, Chopped; 1 can (10 Oz. Size) Rotel Tomatoes And Green Chilis; 1 can (4 Oz. Size) Chopped Green Chilies; 2 cans (10.75 Oz. Size) Cream Of Chicken Soup; 15 ounces, fluid (or Up To Twice The Amount) Chicken Broth, As Needed; Fresh Ground Black Pepper To Taste; Garlic Powder, To Taste; 8 ounces, fluid Sour Cream Or Plain Greek Yogurt; 1 bag (about 12 Oz. Size) Tortilla Chips, Or As Needed For The Layers; 2 cups Grated Cheddar Cheese (a Pepperjack Blend Would Be Good Too)

Servings: persons

4 whole Chicken Breasts, Boiled And Chopped
1 whole Onion, Chopped
1 can (10 Oz. Size) Rotel Tomatoes And Green Chilis
1 can (4 Oz. Size) Chopped Green Chilies
2 cans (10.75 Oz. Size) Cream Of Chicken Soup
15 ounces, fluid (or Up To Twice The Amount) Chicken Broth, As Needed
Fresh Ground Black Pepper To Taste
Garlic Powder, To Taste
8 ounces, fluid Sour Cream Or Plain Greek Yogurt
1 bag (about 12 Oz. Size) Tortilla Chips, Or As Needed For The Layers
2 cups Grated Cheddar Cheese (a Pepperjack Blend Would Be Good Too)

1
Preheat oven to 350 degrees F.
2
Mix chicken with onion and canned ingredients and simmer on medium-low for 3-5 minutes, until heated through.
3
Add chicken broth to thin to desired consistency.
4
Add pepper and garlic powder to taste.
5
Turn off heat and add sour cream/yogurt.
6
Add more chicken broth if needed to thin the mixture if too thick.
7
Next, put tortilla chips on the bottom of a greased 9x13 pan.
8
Pour some of the mixture on top of the chips and layer more tortilla chips on top, followed by another layer of mixture.
9
Top with cheese.
10
Bake for 30 minutes.

981

kcal

Calories

Fat

Carbs

147

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: 4 whole Chicken Breasts, Boiled And Chopped, 1 whole Onion, Chopped, 1 can (10 Oz. Size) Rotel Tomatoes And Green Chilis, 1 can (4 Oz. Size) Chopped Green Chilies, 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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