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Just the right kind of spicy. The double recipe was quickly consumed at the annual Independence Day potluck. I was surprised how many kids scarfed it up!
How To Make Chicken Enchilada Casserole
Chicken enchilada casserole recipe in stacked layers
Prep:
20 mins
Cook:
45 mins
Total:
1 hr 5 mins
Ingredients
- 3 chicken breasts, cooked and shredded
- 1 can cream of chicken soup
- ½ lb Velveeta cheese
- 2 cans rotelle diced tomatoes & green chiles
- 2 tbsp jalapenos, chopped
- 2 tbsp cilantro, freshly chopped
- 6 tbsp onion, chopped
- white corn tortilla chips, crushed
Instructions
-
Preheat oven to 350 degrees F.
- In separate bowl, mix soup, Rotelle, jalapenos, cilantro and onions.
- In casserole dish, layer bottom with wedges of tortillas.
- Use half of the chicken and spread over tortillas.
- Pour half cilantro mixture over chicken.
- Use half Velveeta cheese in squares to evenly cover dish.
- Repeat entire process.
- Cover dish with aluminum foil and place in oven for 30 minutes.
-
Within the last 10 minutes. uncover and sprinkle with tortilla chips (use as much as you want) and return to oven for remainder of time needed.
Nutrition
- Sugar: 6g
- :
- Calcium: 209mg
- Calories: 218kcal
- Carbohydrates: 12g
- Cholesterol: 69mg
- Fat: 8g
- Fiber: 1g
- Iron: 2mg
- Potassium: 668mg
- Protein: 25g
- Saturated Fat: 3g
- Sodium: 828mg
- Vitamin A: 783IU
- Vitamin C: 17mg
Have you tried this Chicken Enchilada Casserole Recipe? Let us know how it turned out or share your own twist in the Recipe Sharing forum!
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