Recipe by DiRkFaN41
"Crispy, cheesy and has a great taste. Also tastes like chicken nachos! Serve with Lipton® Spanish rice."
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cooking spray (such as Pam®)
2/3 (14.5 ounce) package
tortilla chips (such as Tostidos®), crushed
cooked chicken breast strips (such as Louis Rich® Grilled Chicken Breast Strips), chopped
1 (10.75 ounce) can
cream of chicken soup
1 (4 ounce) can
diced green chile peppers
shredded Colby-Jack cheese
This recipe is very similar to my own Sour Cream Chicken Enchiladas. The only difference is that mine has chopped olives and green onions. I also use soft white corn tortillas. For my family we prefer our original dish even though this recipe is good. This had great flavor and the crunch of the chips are a pleasant change and added a great corn flavor, however, the chips were almost stale tasting and hard to chew after baking. Overall, this meal was a good change for my family and I am sure that someone else would prefer this version over mine so I would strongly recommend everyone to try this recipe.
This recipe was good, but a little dry. I used about 12 ounces of chips and I boiled the chicken breast (then cubed it). I also added some green onions. I cooked it in the oven for about 25 minutes. I will make it again, but maybe next time I will try adding some chicken broth.
These enchiladas come together in a New York minute with the help of, what I used, was a roasted chicken from the deli. And the fact that it also uses tortilla chips is a bonus that I have been doing for Years! I mean who doesn't have an open bag of chips that are quickly sliding toward the trash can? Why not repurpose them before pitching them? And if you have leftover chicken, this casserole is a dream for cleaning out that fridge! The only thing that would make this better is having a fried egg on top of each serving!!
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Chicken Enchilada Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 326
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