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Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Carol Dorendorf Forsyth

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 lb. chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1-4 oz. can diced green chilies
1 jar Hardez Salsa Casera mild chicken stock
2 C. gratedd Cheddar cheese
1 bag tortilla chips

Directions:
Directions:
Boil chicken in water seasoned with chicken bouillon cubes. When done, remove chicken and save the stock. Debone and skin chicken, cut into chunks. Season chicken with 1/2 can chilies, 1/2 cup salsa, and 1/2 cup stock. In a 9X13 pan, put a single layer of chips, cover with chicken mixture, then another layer of chips. In a saucepan, mix soups, the remaining chilies, 1 cup salsa, and one soup can of stock. Heat until soup mixture is hot. Pour over casserole and cover. Bake at 350 F for one hour.THE LAST 15 minutes remove the cover and place cheese on top.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
2 hrs.
Personal Notes:
Personal Notes:
This casserole can be made the day before and baked the next day.

 

 

 

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