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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from The Forsyth 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:  
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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