Chicken Enchilada Casserole
Ingredients:
- 3-4 chicken breasts, cooked and diced
- 2 cans cream of chicken soup
- 1 (8 oz.) carton sour cream
- 1/2 can diced green chilies
- 1 (8 oz.) pkg. shredded cheddar cheese
- 1 (8 oz.) pkg. shredded Monterrey Jack, Colby cheese
- 8-12 flour tortillas
Directions:
Combine ingredients in a large bowl. Tear tortillas into small pieces and fold into mixture. Pour into greased 9x13 inch pan. Sprinkle top with reserved cheese. Bake at 350 degrees F for 30-40 minutes.
By Robin from Washington, IA
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Variations
Chicken Enchilada Casserole
One of my favorites! Yummy and easy to make!
Ingredients:
- 1 cup chopped onion
- 1/4 cup margarine
- 1/4 cup flour
- 2 1/2 cup water
- 1 Tbsp. chicken instant bouillon
- 1 (8 oz.) carton sour cream
- 3 cups finely chopped cooked chicken
- 2 cups shredded cheddar cheese
- 1 can chopped green chilies, drained
- 1 (2 oz.) jar pimento, drained
- 1/2 tsp. chili powder
- 10-12 tortillas
Directions:
Cook onion in margarine, and stir in flour. Add broth (or bouillon) to flour mixture and cook until thickened. Remove from heat. Add sour cream. In large bowl, combine 1 cup of the sour cream mixture with the chicken. Add 1 cup cheese, chilies, pimento and chili powder, and mix well.
Dip each tortilla into remaining hot sour cream sauce to soften. Put a portion of chicken mixture in center of the tortilla and roll up like a crepe. Arrange, seam-side down, in a lightly greased 9x13 inch baking dish. Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese. Cover and refrigerate or bake immediately at 350 degrees F for 25-45 minutes.
Servings:
10-12
Prep Time:
20-30 Minutes
Cooking Time:
25-45 Minutes
By Robin from Washington, IA
Shared on: 10/23/2011
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Ingredients
- 1/2 cup onions, chopped
- 1 Tbsp. butter
- 1 can cream of mushroom soup
- 1 can enchilada sauce
- 1 lb. chicken, cooked and cut into small pieces
- 10 soft shell tortillas
- 1 package cheddar cheese, shredded (8 oz.)
Directions
Cook the onion in butter until tender and mix in the soup, enchilada sauce and chicken. Cover the bottom of a casserole dish with two tortillas and spread some of the soup mixture on the tortillas. Top with 1/4 of the cheese. Keep layering this until the ingredients are gone. Top with the remaining cheese. Bake at 350 degrees F for 25 minutes.
By Robin from Washington, IA
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