pam's chicken enchilada casserole

Recipe by
Pamela Rappaport
The Villages, FL

I have had this recipe so long I don't even remember not using it! I try others but always come back to this.

yield 6 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For pam's chicken enchilada casserole

  • 1
    roasted chicken, deboned
  • 2 can
    cream of chicken soup
  • 1/4 tsp
    cumin
  • 1/4 tsp
    sage
  • 1/4 tsp
    chili powder
  • 1/2 Tbsp
    oregano, dried
  • 1 Tbsp
    garlic powder
  • salt and pepper
  • 3/4 c
    sour cream
  • 1/2 c
    milk
  • 1
    onion, chopped
  • 2
    small cans diced green chilies
  • 1 lb
    grated cheese, cheddar and jack
  • 18
    corn tortillas, quartered

How To Make pam's chicken enchilada casserole

  • 1
    Preheat oven to 375
  • 2
    Grease a 9x13 casserole dish
  • 3
    Mix together the soup, spices, salt and pepper, onion and green chilies.
  • 4
    Layer in dish 1/4 at a time - tortillas, chicken, cheese, then soup mix.
  • 5
    Cover and bake for 30 minutes. Uncover and bake until bubbly and lightly browned, about another 10-15 minutes.

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