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
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  • 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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April 5, 20090 found this helpful

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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April 5, 20090 found this helpful

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.

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