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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from Freeman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch green onions
2 Tablespoons margarine
1 can cream of mushroom soup
1 can cream of chicken soup
4 ounces chopped chiles
1/2 cup chicken broth
4 cups chopped chicken pieces
12 corn tortillas (in skillet, warm briefly on both sides)
1 pound shredded cheddar cheese
4 ounces medium/hot taco sauce (can use more)
Directions:
Directions:
Chop onion and sauté in margarine.

Add soups and broth, chiles, and chicken.

In 9-by-13inch baking dish, layer twice the tortillas, chicken
mixture, and cheese.

Bake at 350 for 45 minutes.

Top with Pace picante sauce or other salsa.
Number Of Servings:
Number Of Servings:
Several
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
This also makes a great chip dip if you leave out the tortillas and
heat it up in a crockpot.

 

 

 

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