Quick Chick Enchilada Casserole Recipe

Name: Quick Chick Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. cooked chicken meat, cut in bite size pieces; 1 can cream of chicken soup; 1 can nacho cheese soup; 8 oz. sour cream; 1 can Ro-Tel tomatoes (do not drain liquid); 1 can diced green chiles; 1 Tbsp. chili powder; 1 tsp. cumin; 1 tsp. salt; 1 tsp. black pepper; 2 c. minced onions; 12 corn tortillas; 8 to 12 oz. grated Cheddar or Pepper Jack cheese or some of both; 1/2 c. sliced black olives (optional); 1/2 c. chopped green onions (optional)

Servings: persons

2 c. cooked chicken meat, cut in bite size pieces
1 can cream of chicken soup
1 can nacho cheese soup
8 oz. sour cream
1 can Ro-Tel tomatoes (do not drain liquid)
1 can diced green chiles
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. black pepper
2 c. minced onions
12 corn tortillas
8 to 12 oz. grated Cheddar or Pepper Jack cheese or some of both
1/2 c. sliced black olives (optional)
1/2 c. chopped green onions (optional)

1
Preheat oven to 350u00b0. Lightly grease a 9 x 12 x 2 pan or large casserole dish. In a large bowl, combine the soups, sour cream, Ro-Tel tomatoes, green chiles and spices. Stir until well blended. Add cooked chicken pieces. Cut tortillas in quarters. Line bottom of pan with a layer of tortilla quarters (approximately 4 tortillas per layer or 16 quarters per layer). Add about 1/3 of the soup/chicken mixture and spread evenly over tortillas. Sprinkle with 1/3 of the chopped onions and grated cheese. Repeat layering twice. Additional grated cheeses may be needed to completely cover the top. Sprinkle with black olives and green onions if desired. Bake at 350u00b0 for 30 minutes or until bubbly. Remove from oven. Let stand for 10 minutes. Serves 6 to 8 people.

2020

kcal

Calories

122

Fat

Carbs

157

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 c. cooked chicken meat, cut in bite size pieces, 1 can cream of chicken soup, 1 can nacho cheese soup, 8 oz. sour cream, and more.

Yes, Quick Chick Enchilada Casserole falls under the Soups & Stews 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.

Quick Chick Enchilada Casserole

How did you like this recipe?

Frequently Asked Questions