Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 flour tortillas; 1 cooked chicken; 1/2 c. ripe olives, drained; 1/2 (4 oz.) can green chilies, chopped; 4 green onions, chopped; 1 1/2 c. grated Cheddar cheese; 2 c. chicken broth; 1 (10 1/2 oz.) can cream of mushroom soup; 1 (10 1/2 oz.) can cream of chicken soup; salt and pepper

Servings: persons

12 flour tortillas
1 cooked chicken
1/2 c. ripe olives, drained
1/2 (4 oz.) can green chilies, chopped
4 green onions, chopped
1 1/2 c. grated Cheddar cheese
2 c. chicken broth
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
salt and pepper

1
Cut tortillas in quarters.
2
In greased casserole, arrange a layer of tortillas and a layer of chopped, deboned chicken, olives, chilies and cheese.
3
Repeat layers.
4
Mix broth and soups and pour over mixture.
5
Top with grated cheese.
6
Bake 45 minutes at 350u00b0 or until it is bubbly and starts to brown.
7
You may use chicken breast for better flavor and make it very spicy by using more chilies.

1780

kcal

Calories

Fat

239

Carbs

107

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: 12 flour tortillas, 1 cooked chicken, 1/2 c. ripe olives, drained, 1/2 (4 oz.) can green chilies, chopped, 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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