Capella Chicken Enchilada

Capella Chicken Enchilada

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Becky Hudgins


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!!!!


★★★★★ 1 vote

1 Hr
1 Hr


  • 1 medium
  • 3 Tbsp
  • 1-101/2 can(s)
    cream of chicken soup
  • 1-101/2 can(s)
    cream of cream of mushroom soup
  • 1 c
    chicken broth, low-fat
  • 4 oz
    chopped green chilies
  • 8
    chicken breasts cooked and boned
  • 1 pkg
    10-20 corn tortillas
  • 1 lb
    longhorn cheese grated

How to Make Capella Chicken Enchilada


  1. In a skillet melt the butter and brown the onions but do not burn.
  2. Add the soups,broth,and chilies to the skillet.
  3. Add the chicken and mix well.
  4. Repeat the layers until the dish is filled,ending with cheese.
  5. Let the dish stand for several hours before baking.Bake in a 300 degree oven for 1 hour.

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