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Albuquerque Chicken Enchilada Casserole Recipe

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This recipe for Albuquerque Chicken Enchilada Casserole is from Our Family Recipes, 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:  
2 cups cooked chicken, cut into bite-size pieces (can use canned drained chicken)
13 ounce container frozen roasted green chilies, thawed and drained
1/4 cup chopped onion
1 can cream of chicken, cream of jalapeņo or any cream soup.
1 1/2 cups chicken broth
1/2 lb. shredded cheese
1 doz. corn tortillas, cut into fourths and fried crisp (time hack: ask for a container of chips to go at a Mexican restaurant)

Directions:
Directions:
Fry tortilla wedges in 1 inch oil until golden and crisp. Remove and drain on paper towels. (or use the restaurant chips). Preheat oven to 350 degrees

Combine mushroom soup, broth, onions, chilies and chicken. Grease a 4-qt. casserole and lay 16 chips on bottom. Top with 1/3 of chicken mixture. Add another 16 chips and another third of mixture. Add one more layer of chips and mixture. Sprinkle shredded cheese on top.

Bake covered for 35 minutes. Remove cover and bake 10 minutes.

Number Of Servings:
Number Of Servings:
8

 

 

 

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