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!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments