Creamy Chicken Enchilada Casserole
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 can chopped green chilies (8 oz.)
- 1 medium onion, chopped
- 12 corn tortillas
- 1 chicken, cooked, boned, chopped
- 2 cups shredded sharp cheddar cheese
Preheat oven to 350 degrees F. Combine soups, broth, chilies and onion in bowl; mix well. Alternate layers of tortillas, chicken, soup mixture and cheese in casserole. Bake for 30 minutes. Yield: 8-12 servings.
By Robin from Washington, IA
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I just realized that I made a mistake in the previous post. It is very similar to King Ranch Chicken, but it doesn't have the can of Rotel tomatoes.
This has been one of my favorite casseroles for many years. Down here, (in Texas) it's known as King Ranch Chicken.
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