Recipe by JEANNIED59
"A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired."
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1 (10.75 ounce) can
condensed cream of chicken soup
cooked skinless, boneless chicken breast halves, chopped
chopped green onions
1 (4 ounce) can
diced green chiles
shredded Monterey Jack cheese
12 (8 inch)
This was pretty tasty, even though I found out by reading other reviews that I had made a mistake! I didn't top it off with tortillas, only the cheese, and didn't realize it was supposed to be covered. So, I baked it, uncovered, for 40 minutes and let it sit for 5 minutes, and I think it turned out pretty good! I think the fact that it turned out good and not soupy like others have mentioned, is because I didn't cover it in the first place! LOL. I like the addition of the cream of chicken soup/sour cream base. I also sauteed fresh chicken strips with a little olive oil, cumin, and chili powder since the recipe doesn't exactly say what to do with the chicken. I think I'll be making this again.
This had real good flavor. Tortillas were a bit thick in the middle, will only use one layer of tortillas next time. Maybe my pan wasn't the right size? It was easy to make and I will make this again, just wont be in my regular rotation. Thanks Jeannie for submitting this recipe!
This was a great recipe. Kind of like Mexican lasagna. I made the following changes based upon the previous reviews: 1. cut chicken breasts up into bite size pieces, then saute in a little olive oil, with some cumin and chili pepper (yum, this was a surprise) 2. cooked casserole entire time uncovered 3. added half can black beans to chickent mixture-very pretty and liked the texture 4. substituted corn chips for middle layer of tortillas-not sure if this mattered. 5. went low fat on soup and sour cream. This was a great "comfort" food recipe!
Fantastic recipe!Super easy to make and it tastes great! It was a big hit with my family. I did make a few changes,I shredded my chicken after boiling it. I used 2 cups of salsa instead of 3 and added one can of black beans(drained) to the salsa. I also added the green chiles to the sour cream, soup and chicken mixture.
This is an awesome recipe. I tore my tortillas into pieces for easy serving. Used a regular onion that I cooked with my chicken. Hot salsa and added chilli powder and cumin. Great to make a few days ahead when you know your going to be busy. Thanks !
We had this casserole for dinner tonight and were very pleasantly surprised! It was better than anything we've had at our local Mexican restaurants.
I added a can of corn, a can of black beans and a small can of green enchilada sauce when assembling the casserole. Then, in addition to the suggested garnish of sour cream and black olives, we sprinkled fresh cilantro on top.
Tasty and Easy. I added about a cup of black beans to the chicken mixture.
Loved the recipe. 2nd time making it I changed the following. I reduced the salsa to 1 1/2 c and added 1 can of enchilada sauce. Instead of using all flour tortillas I substituted about 1 1/2 cups of crushed corn chips for the middle layer --which added a nice flavour. I also did not cover the dish while baking.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Enchilada Casserole
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 257
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