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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Layered Chicken Enchilada Casserole Recipe

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This recipe for Layered Chicken Enchilada Casserole is from Dixon 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:  
1-15 oz can HATCH Red Enchilada Sauce
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
4 chicken breasts, cooked and shredded
1 c. green chile, diced
1 can 2.5 oz sliced olives
12 corn tortillas
1 lb. Mexican blend cheese, grated (save 1/2 cup for topping)
Directions:
Directions:
Mix enchilada sauce and cream of mushroom soup together and sit aside. Grease 11 x 8 x 2-inch baking dish. Heat the oven to 350°F. Place half the shredded chicken on bottom then layer olives, green chile, cheese and 6 tortillas. Then pour on 1/2 of enchilada sauce. Repeat layering. Spread the remaining enchilada sauce over the top. Cover with tin foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheese and bake for remaining 5 minutes or until the filling is hot and bubbling.
Number Of Servings:
Number Of Servings:
6

 

 

 

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