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Chicken/Turkey Enchilada Casserole Recipe

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This recipe for Chicken/Turkey Enchilada Casserole, by , is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Wolverton-Knudsen
Added: Thursday, June 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2X 10 3/4 oz can Campbell's cream of celery soup
1X 7 oz can green chilli's
1/2X to 1X 3 oz can of jalepenos to taste
16 oz sour cream
1/2 cup water
2 cups chopped or shredded chicken or turkey (leftovers are great!!!)
12X soft corn tortilla's
1/2 cup shredded cheddar or colby cheese

Optional ingredients:
Salsa
Finely chopped Lettuce

Directions:
Directions:
Mix cream of celery soup, green chilli's, jalepenos, sour cream, water and chicken or turkey in bowl. Coat bottom of 9X9 baking pan with mixture. Layer 4X tortilla's in bottom of pan. Cover with a layer of mixture. Apply mixture evenly on 3 layers of tortilla's, including on top layer. Cover with tinfoil and bake for 45 minutes at 350 degree's. Remove tin foil and cover with cheese. Cook for an additional 10 minutes or until cheese is melted. Serve. Optional ingredients are a nice topper.
Enjoy!

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I usually make these after the holidays when we're all sick of dried out, leftover chicken or turkey.

 

 

 

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