Recipe by Janine Edwards
"A very simple and delicious dish using cooked chicken."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
shredded, cooked chicken meat
1 (4 ounce) can
diced green chiles
onion, finely diced
1 (8 ounce) container
shredded Cheddar cheese
8 (10 inch)
This recipe is the foundation of one of our favorites that has pretty much replaced enchiladas in our house. The only changes-corn tortillas, 1/2-3/4 can/jar of salsa verde in place of 1/2 the cream of mushroom soup. Awesome!!
Good jumping off point, and has the potential for a much higher rating, but 'as is' it's about a three. I cut tortillas into strips as suggested, and the bottom ones turned out hard like cardboard and the middle ones turned out mushy. I added in an extra 1/2 up of chicken, but it was still too saucy and had to be spooned out (didn't cut into a piece.) My recommendations to make this a really great recipe is (and what I will do the next time I make it): Add some taco seasoning and some minced garlic to chicken while it cooks. Additionally, I'll skip the tortillas altogether and up the chicken to 3.5 cups (aprox.). THEN I'll warm up the tortillas and scoop this baked mixture into the tortilla and roll up it. Either that, or serve it over the tortilla chips like nachos.
This is my families favorite dinner! I use cream of chicken soup (they aren't hot on mushroom) and it's wonderful. I take it to potlucks and am ALWAYS asked for the recipe. This recipe is very easy to modify to suit your tastes. A great recipe!!
I was out of some ingredients for our usual "enchilada casserole", so I tried this instead. I omitted the onions (picky 5-year-old), and switched to corn tortillas. Also subbed cream of celery for cream of chicken, and added some garlic powder and cumin. Tasty! FYI, since the chicken is already cooked, it only takes about 30 minutes for this casserole to finish.
I opted for fat-free soups and fat-free sourcream. Still was very good! Plus, I cooked the chicken in taco seasoning for extra flavor.
Very good. Added a tiny bit of cumin. Yum.
Excellent recipe. I did do a few things different, omitted the sour cream and onion, added 1/2 c. chicken broth, mushrooms and black olives. Definitely a keeper.
This recipe is very close to that of "King Ranch Chicken" In that recipe it uses chicken broth. I think that is what is missing here, there needs to be more liquid. It is a mexican casserole with potential. It can be changed to your tastes or add the ingredients you like ie.. corn, black beans, or bell peppers.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 218
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an easy baked chicken tetrazzini.
See how to make 5-star sautéed chicken that’s great for fajitas.
See how to make a yogurt-based marinade for grilled paprika chicken.