Chicken Enchilada Casserole

"Quick & Easy...yet so yummy! Throw together, heat and serve. Beginner Cook friendly. I've made note of substitutions for healthier cooking. Prep time doesn't include cooking chicken."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
11
Serves:
10-12
Advertisement

ingredients

  • 2 12 cups cooked chicken
  • 2 (10 ounce) cans cream of chicken soup (NOTE ( low-fat soup, sour cream, broth and cheese work fine)
  • 1 cup sour cream
  • 2 (10 ounce) cans green enchilada sauce
  • 1 (4 ounce) can green chilies
  • 2 12 - 5 ounces Rotel tomatoes & chilies (heat is your preference)
  • 12 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 12 - 1 cup chicken broth
  • 16 ounces white corn tortilla chips
  • 8 -16 ounces grated Mexican blend cheese (amount your preference) or 8 -16 ounces cheddar cheese (amount your preference)
Advertisement

directions

  • Boil 3-4 chicken breats (bone-in), cool and dice or shred, OR.
  • use canned chicken.
  • Using a LARGE mixing bowl, combine next 8 ingredients mixing well, fold in chicken. Salt is not needed due to chips and soups.
  • Add white corn torilla chips and mix coating the chips.
  • Lightly grease a 13x9 casserole dish.
  • Fold chicken mixture into dish and even out.
  • Sprinkle with cheese.
  • Bake at 350 degrees for 25-30 minutes or until bubbly and cheese is melted.
  • Let sit 5 minutes before serving. Cut smaller portions as the casserole is thick.
  • Serve with a green salad or Spanish Rice and Pinto Beans.
  • Use the leftover Rotel for the rice or freeze for another recipe.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat &amp; potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes