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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from The Rous Family Cookbook Project, 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:  
2 Boneless Skinless Chicken Breasts
2 Cans Cream of Chicken soup
1 Can (12 oz) Evaporated Milk
1 can (4oz) chopped green chili peppers
1 Package. (11 oz) tortilla chips, crushed
1 small onion (or chopped frozen onion)
1 package (8oz) sliced Swiss cheese
Directions:
Directions:
Arrange chicken in 8" square microwave safe baking dish; cover with waxed paper. Microwave on high 9 to 10 minutes or until chicken is done, rotating dish once. Cool. Combine soup, milk and peppers in 2- quart glass mixing bowl. Microwave on high, uncovered, 6 to 7 minutes or until mixture boils, stirring once or twice. Set aside. Line 9 x 13" microwave-safe baking dish with half of the corn chips. Cut chicken into bite-sized pieces. Layer chicken over chips; top with onion slices. Pour soup mixture over all and top with cheese slices and remaining chips. Cover with paper towel. Microwave on medium-high (power level 7) 12 to 15 minutes or until heated in center. (160 degrees using temperature probe). Rotate once or twice during cooking.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
32 Min.
Personal Notes:
Personal Notes:
Instead of using boneless skinless chicken breasts, you may also use the all ready cooked chicken tenders and cut into bite size pieces or you could also use canned chicken.

 

 

 

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