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Chicken Enchilada Casserole I

Chicken Enchilada Casserole I

Cost $20, save $10

Source: Recommended by CookPal

  • 65 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Protein

    • 🍗 2 pounds skinless, boneless chicken breast halves - cooked and diced

  • Canned Goods

    • 1 (10.75 ounce) can condensed cream of celery soup
    • 1 (10.75 ounce) can condensed cream of chicken soup
    • 1 (10 ounce) can enchilada sauce
    • 🍅 1 (14.5 ounce) can diced tomatoes with green chile peppers
    • 1 (4 ounce) can diced green chiles

  • Vegetables

    • 🧅 1 onion, chopped

  • Seasonings and Spices

    • 1 pinch garlic powder
    • 1 teaspoon chili powder

  • Liquids

    • 1 cup chicken broth

  • Dairy

    • 🧀 16 ounces processed cheese spread

  • Grains

    • 10 (6 inch) corn tortillas

STEPS

1

Preheat oven to 350 degrees F (175 degrees C).

2

In a 5-quart pot, combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder, and cheese. Heat over medium-high until the cheese is melted and all ingredients are mixed together well.

3

In a 9x13 inch baking dish, layer the mixture and the tortillas like lasagna. Start with a thin layer of the mixture on the bottom to prevent sticking.

4

Bake in the preheated oven for 45 minutes to 1 hour, until the cheese starts to brown and bubble.

5

Let the casserole cool for at least 10 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

533

Calories

  • 47
    Protein
  • 31
    Carbs
  • 25
    Fats

💡 You can prepare this recipe a day in advance and bake it fresh for serving.Add a sprinkle of fresh cilantro or a dollop of sour cream for extra flavor.Leftovers can be stored in the refrigerator for up to 3 days and reheated when needed.For a spicier kick, add sliced jalapeños to the mixture.