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Chicken Chalupa Casserole Recipe

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This recipe for Chicken Chalupa Casserole, by , is from CES Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Schaefer

Category:
Category:

Ingredients:  
Ingredients:  
1 package boneless, skinless chicken breasts
12 corn tortillas
3 C. grated sharp cheese
1 can cheddar cheese soup
1 C. chicken broth
1 10-oz can enchilada sauce
1 8-oz. carton cream cheese
1 can diced green chiles
1 small onion, chopped
Lowry's seasoned salt, to taste
Garlic salt, to taste

Directions:
Directions:
Bake or boil chicken until done. Cut into bite-sized pieces. Add sour cream, chopped onion, green chiles, and both salts. Set aside. Mix enchilada sauce, chicken broth, and cheese soup together. Cut tortillas into fourths. Put 1/2 of the sauce mixture on the bottom of an 9x13 pan, sprayed with PAM. Layer half of the tortilla pieces on top of the sauce. Spread the chicken mixture on top of the tortillas. Sprinkle the shredded cheese over the top. Layer the remainder of the tortilla pieces on top of the cheese. Pour the remainder of the sauce over the top. Bake at 350
for 45 minutes. Allow to stand for 10 minutes so it will cut better.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Always a hit!

 

 

 

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