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    You are in: Home / Mexican / Chicken Enchilada Casserole Recipe
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    Chicken Enchilada Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Donna's Note:

    This is truly deicious! A great way to use leftover chicken.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325.
    2. 2
      Cut tortillas into 1 inch strips and set aside.
    3. 3
      Shred chicken and mix with soup, water, green chilies and onion.
    4. 4
      Line bottom of a 9x13 baking dish with 1/2 the tortilla strips.
    5. 5
      Spread half the chicken/soup mixture over the top.
    6. 6
      Sprinkle with half od the cheeses.
    7. 7
      Layer remaining strips and chicken mixture then top with cheese.
    8. 8
      Bake uncovered for 1 hour.
    9. 9
      Garnish with sliced green onion and tomato.

    Browse Our Top Poultry Recipes

    Ratings & Reviews:

    • on November 02, 2009

      55

      I made something similar to this recipe the only difference is I used cream of chicken soup and added some taco seasoning instead of the chilies. I think it would also be good with a can of rotel mixed in or enchilada sauce. You can also leave the tortillas whole or in larger pieces. Next time I would remember to spray the bottom first with non-stick. Only took me 25 min to cook. Super easy to put together and yummy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2009

      55

      I've made this a few times and have modified it a bit for my family's tastes. I use cream of chicken soup instead of mushroom and spice it up with a little ground cayenne pepper mixed in. I use a can of Rotel tomatoes and green chilis instead of just chilis. I use 2 cups regular cheese since I found that the lowfat didn't melt well. It's really good and is even better the next day. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2007

      55

    Read All Reviews (4)

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    Nutritional Facts for Chicken Enchilada Casserole

    Serving Size: 1 (389 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 444.5
     
    Calories from Fat 75
    16%
    Total Fat 8.3 g
    12%
    Saturated Fat 3.6 g
    18%
    Cholesterol 149.0 mg
    49%
    Sodium 565.8 mg
    23%
    Total Carbohydrate 24.6 g
    8%
    Dietary Fiber 3.5 g
    14%
    Sugars 1.9 g
    7%
    Protein 64.9 g
    129%

    The following items or measurements are not included:

    low-fat cream of mushroom soup

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