Chicken Enchilada Casserole I Recipe

Name: Chicken Enchilada Casserole I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds skinless, boneless chicken breast halves - cooked and diced; 1 (10.75 ounce) can condensed cream of celery soup; 1 (10.75 ounce) can condensed cream of chicken soup; 1 (10 ounce) can enchilada sauce; 1 (14.5 ounce) can diced tomatoes with green chile peppers; 1 (4 ounce) can diced green chiles; 1 onion, chopped; 1 pinch garlic powder; 1 cup chicken broth; 1 teaspoon chili powder; 16 ounces processed cheese spread; 10 (6 inch) corn tortillas

Servings: persons

2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1 onion, chopped
1 pinch garlic powder
1 cup chicken broth
1 teaspoon chili powder
16 ounces processed cheese spread
10 (6 inch) corn tortillas

1
Preheat oven to 350 degrees F (175 degrees C).
2
In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
3
In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

1241

kcal

Calories

Fat

Carbs

135

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: 2 pounds skinless, boneless chicken breast halves - cooked and diced, 1 (10.75 ounce) can condensed cream of celery soup, 1 (10.75 ounce) can condensed cream of chicken soup, 1 (10 ounce) can enchilada sauce, and more.

Yes, Chicken Enchilada Casserole I 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 I

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