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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Creamy Chicken Enchilada Casserole Recipe

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This recipe for Creamy Chicken Enchilada Casserole is from Steve & LaDawnya's Food Love Story, 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:  
FREEZES WELL - SEE BELOW

2 cans of cream of chicken soup
1 cup sour cream
1/2 cup milk
2 cup chicken (cooked and cubed)
8 oz cheddar cheese (shredded) (2 cups) can also use Jack cheese
1/2 onion (½ cup chopped)
1 4-ounce can green chiles (chopped)
1 4-ounce can jalapenos (chopped) can also use fresh jalapeno, seeded and chopped 12 corn tortillas cut or torn into bite size pieces
Directions:
Directions:
1. Prepare your ingredients. Cook and chop the chicken. Tear or cut the tortillas.

2. Whisk together the soup, sour cream, and milk in a large mixing bowl. Then add the chicken, 1 cup cheese, onion, chiles, jalapeños, and tortillas. Stir well to combine.

3. Transfer the mixture to a greased 9x13-inch baking dish or single-serve gratin dishes. Top with the remaining 1 cup of shredded cheese.

4. Bake 1 hour at 350° until hot and bubbly. Adjust baking time for gratin dishes. Check after 30 minutes.


Note: To freeze, wrap, label, and freeze the casserole prior to baking. To serve, thaw overnight in the refrigerator and proceed with the baking instructions.

 

 

 

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