capella chicken enchilada

Name: Capella Chicken Enchilada
Prep time: 1 h
Cook time: 1 h
Yield: 10
Ingredients: 1 medium onion,chopped; 3 tablespoon(s) butter; 1-101/2 can(s) cream of chicken soup; 1-101/2 can(s) cream of cream of mushroom soup; 1 cup(s) chicken broth, low-fat; 4 ounce(s) chopped green chilies; 8 - chicken breasts cooked and boned; 1 package(s) 10-20 corn tortillas; 1 pound(s) longhorn cheese grated

(1 RATING)

46 Pinches

Becky Hudgins

Joshua, TX

Updated on May 29, 2012

This recipe was given to me about 15 years ago.I have tried it once and it was very good.You can't go wrong with chicken and cheese combined.Enjoy!!!!

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prep time 1 Hr

cook time 1 Hr

method ---

yield 10 serving(s)

Ingredients

1 medium onion,chopped
3 tablespoons butter
1-101/2 can cream of chicken soup
1-101/2 can cream of cream of mushroom soup
1 cup chicken broth, low-fat
4 ounces chopped green chilies
8 - chicken breasts cooked and boned
1 package 10-20 corn tortillas
1 pound longhorn cheese grated

How To Make capella chicken enchilada

Step 1

In a skillet melt the butter and brown the onions but do not burn.

Step 2

Add the soups,broth,and chilies to the skillet.
Step 3

Add the chicken and mix well.
Step 4

Repeat the layers until the dish is filled,ending with cheese.
Step 5

Let the dish stand for several hours before baking.Bake in a 300 degree oven for 1 hour.
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