Chicken Enchilada Casserole

Steps on how to prepare a Chicken Enchilada Casserole recipe

Time

1 hour 25 minutes

Servings

1

Calories

674.7

    Ingredients

  • 3 -4 chicken breasts (or 6 Halves)
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (10 ounce) can cream of chicken soup
  • 1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
  • 1 (10 ounce) package cheddar cheese, grated
  • 1 small onion, diced
  • oregano
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 12 corn tortillas
  • 16 ounces sour cream

    How to make it

  1. 1. STEP

    Place Chicken in large saucepan and cover with water.

  2. 2. STEP

    Sprinkle in a handful of oregano,add garlic powder and salt.

  3. 3. STEP

    Boil about 20 minutes and shred from bones.

  4. 4. STEP

    Save broth.

  5. 5. STEP

    Mix soups, sour cream & chiles in large pan.

  6. 6. STEP

    Add only enough broth to slightly thin.

  7. 7. STEP

    Re-season as needed.

  8. 8. STEP

    Simmer on low 15 minutes.

  9. 9. STEP

    Add chicken and diced onion.

  10. 10. STEP

    In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.

  11. 11. STEP

    Repeat- Tortillas, sauce and cheese.

  12. 12. STEP

    Bake in 350 degree oven for 20 minutes.

    Ingredients

  • 3 -4 chicken breasts (or 6 Halves)
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (10 ounce) can cream of chicken soup
  • 1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
  • 1 (10 ounce) package cheddar cheese, grated
  • 1 small onion, diced
  • oregano
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 12 corn tortillas
  • 16 ounces sour cream

    Tags

    POULTRY

    MEAT

    MEXICAN

    SPICY

    WEEKNIGHT

    OVEN

    < 4 HOURS

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