Chicken Enchilada Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbsp. margarine
1 medium onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1 small can green chilies, chopped
1/2 lb. Velveeta cheese
1 1/2 lbs. skinless boneless chicken breast, cooked & cubed
12 (8 inch) flour tortillas
1 can enchilada sauce
1 lb. cheddar cheese, shredded
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Directions: |
Directions:Brown onion in margarine. Stir in soups, chicken broth and chilies, add Velveeta cheese. Cook and stir until well blended and heated through. Stir chicken pieces into 3/4 of soup and cheese mixture. On a plate scoop chicken mixture into tortilla and fold in sides. Use a toothpick to keep sealed or place in a greased 9x13 pan so edges stay closed. Place in pan in a single layer and pour remaining sauce over the top of filled tortillas. Pour a can of enchilada sauce over top of cheese and soup mixture. Bake at 350º for 1 hour. Remove from oven and sprinkle with cheddar cheese. Allow cheese to melt and serve. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: These can be prepared the day before and refrigerated until ready to bake.
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