Chicken Enchilada Casserole Recipe Recipe

Name: Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce.) lowfat sour cream; 1 whole chicken, cooked and minced or possibly 6 chicken breasts; 1/2 c. minced onions; 2 1/2 c. Cheddar cheese, shredded (or possibly Monterey Jack); 3 cans enchilada sauce (save 1 1/2 cans for topping); 2 cans cream of chicken soup; 12 corn or possibly flour tortillas (8 inch or possibly 10 inch); Chili pwdr; Paprika; Cilantro; Oregano; Salt and pepper; Tabasco; Warm crushed red peppers; Cumin

Servings: persons

1 (16 ounce.) lowfat sour cream
1 whole chicken, cooked and minced or possibly 6 chicken breasts
1/2 c. minced onions
2 1/2 c. Cheddar cheese, shredded (or possibly Monterey Jack)
3 cans enchilada sauce (save 1 1/2 cans for topping)
2 cans cream of chicken soup
12 corn or possibly flour tortillas (8 inch or possibly 10 inch)
Chili pwdr
Paprika
Cilantro
Oregano
Salt and pepper
Tabasco
Warm crushed red peppers
Cumin

1
Mix all of the above together.
2
Measure spices about 1 tsp.
3
of each or possibly a little more to taste.
4
Except tortilla.
5
Now you are ready to stuff your tortillas to make enchiladas.
6
Soften tortillas in microwave or possibly take skillet fry tortillas one at a time, in 2 Tbsp.
7
of oil for 5 seconds on each side.
8
Drain on paper towels, spread each tortilla, one at a time.
9
Fill the tortillas with the chicken mix, roll them and put them in a pan.
10
Pour enchilada sauce on top and about 1/2 c. of cheese.
11
Bake at 325 degrees for 1/2 hour.
12
Sufficient to hot them and heat the cheese.

2127

kcal

Calories

Fat

233

Carbs

138

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 15 ingredients. The key ingredients include: 1 (16 ounce.) lowfat sour cream, 1 whole chicken, cooked and minced or possibly 6 chicken breasts, 1/2 c. minced onions, 2 1/2 c. Cheddar cheese, shredded (or possibly Monterey Jack), and more.

Yes, Chicken Enchilada Casserole Recipe 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 Recipe

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