Chicken Enchilada Casserole I Recipe
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Chicken Enchilada Casserole I

By: PANZER33  
"A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. Almost like a Mexican lasagna!"

Rating: This weblink has been rated 127 times with an average star rating of 4.4 Read Reviews (109)

Rate/Review | 3,600 people have saved this

 

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 pounds skinless, boneless chicken breast halves - cooked and diced
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can enchilada sauce
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • 1 (4 ounce) can diced green chiles
  • 1 onion, chopped
  • 1 pinch garlic powder
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 16 ounces processed cheese spread
  • 10 (6 inch) corn tortillas

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
  3. In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 533 | Total Fat: 24.9g | Cholesterol: 139mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2007 by maria 
Yes yes and yes! This was outstanding. I made the following changes. Omited the chicken broth,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2007 by lilchevyshortbox 
This recipe turned out great with a bit of tweaking. To save time, (and money!) instead of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2003 by DREGINEK 
Honestly, the sauce is to die for...very tasty, but as a layered casserole...its way too... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2003 by JOSIE 
I gave this dish 5 stars and 2 thumbs up because it really is tasty. This turned out... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2002 by GINNYG 
This recipe came out a little bit runny...I think next time I will cut down the chicken broth.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2004 by MOM2TRAPPER 
Husband has already requested I make this again. I substituted flour tortillas for corn. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2004 by MKipp 
Very good. I agree that the chicken broth should be omitted. I added Black Beans and used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2004 by KATNAP 
Awesome recipe... everyone I make it for absolutely loves this one. I use mexican Velvetta... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2006 by Mplsdogs 
This is a pretty good dish with some alterations. I took heed to previous reviews and omitted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2006 by Cooking 101 
I usually like to make recipes as is before I tweak them, but after reading the recipe and the... MORE

 
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