Chicken Enchelada Casserole Recipe

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Chicken Enchelada Casserole

Janis Trahan

By
@Janisann

This is a favorite of all my kids and grandkids. It is easy and filling. Great when you have a large group. You can just add lots of simple veggie sides, it will make a great easy meal.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

25 Min

Ingredients

3 can(s)
pre cooked chicken
10
corn tortillas
1 can(s)
chicken broth
8 oz
sour cream, fat-free
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
1 pkg
mexican blend shredded cheese
4
green onions
1 Tbsp
cumin
to taste
salt and pepper

Directions Step-By-Step

1
Pre-heat oven to 350 degrees.
Chop green onions.
Break apart all 3 cans of chicken into small pieces.
Spray casserole dish (9x12).
2
In medium size boiler mix both cans of soup, small container of sour cream, cumin and season to taste.
Just want to dissolve solve, add 1/2 cup of broth.
Just keep warm until you start building casserole..
3
Bring chicken broth to a boil. Dip corn tortillas 1 at a time in the broth (this makes them soft). Using 6 tortillas, make your bottom layer of the casserole. Using 1/2 the chicken spread evenly on top of tortillas, then spread 1/2 of the soup mixture, sprinkle 1/2 the green onions and 1/2 of the cheese on top. Repeat the next layer same as the 1st. Bake 20-25 minutes or until edges start to crisp and all cheese is melted.
4
To change up you can substitute jalepenos for green onions. You can also use a can of drained Rotel tomatoes (use 1/2 on top of chicken before you add soup mixture).

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy