Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from The Carroll 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: Poultry

Ingredients:	Ingredients: 1 lb Cooked Chicken (chopped. Costco rotisserie chicken or your own cooked) 1/2 c. Onion (chopped) 1 can Cream of Mushroom Soup (you can substitute cream of chicken or celery) 1 1/4 c. Capitol Enchilada Sauce (see below, also listed under "Sauces") 1 can Evaporated Milk (2/3 c.) 1 c. Shredded Cheddar Cheese 1 can Green Chilies (chopped) 2 large handfuls Crumbled Tortilla Chips Sauce: 3/4 c. Vegetable oil 1/2 c, Flour 4 T. Paprika 4 T. Chili Powder 1/2 t. Powdered Cumin 1/2 t. Salt 1/2 t. Oregano 1 Clove Garlic (minced) 6 c. Chicken Broth

Directions:	Directions: Stir all ingredients together in a 2-quart casserole. Bake at 350º for 1 hour. Stir once or twice while baking. Sauce: In medium saucepan, cook oil, flour and seasonings over low heat. Gradually add chicken broth and simmer about 30 minutes or until thick. Makes about 6 cups.

Number Of Servings:	Number Of Servings: 6

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Chicken Enchilada Casserole Recipe

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Ingredients:

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Directions:

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