Beth's Chicken Enchilada Casserole

Beth's Chicken Enchilada Casserole Recipe

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joy b.


tasty! i added s&p to beths recipe(to taste)


★★★★★ 1 vote

30 Min
30 Min


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  • 1 large
    can cream of chicken soup
  • 1 large
    sour cream
  • 1 can(s)
    chopped green chilies drained
  • 1 small
    white onion, chopped
  • 1 pkg
    white flour tortilla shells
  • 2 pkg
    (16 oz) shredded cheddar cheese
  • 1 small
    chicken, or 3-4 chicken breasts, cooked, deboned and chopped
  • ·
    salt and pepper to taste

How to Make Beth's Chicken Enchilada Casserole


  1. combine the cooked, chopped chicken with the sour cream,chicken soup, onion and green chilies. mix well. in a 13x9 baking dish, put a small amount of the mix on the bottom so the shells do not stick. cover bottom of dish with shells then top with (about 1/3 of)mixture. top the mixture with cheese, the repeat layers until mix is gone. top with shells or doritos chips and top with cheddar cheese. bake at 350 degrees for 30-35 minutes or until mixture is hot and bubbly and cheese is melted.

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About Beth's Chicken Enchilada Casserole

Regional Style: Mexican
Other Tag: Quick & Easy

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