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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Kittencalskitchen's Note:

    You can use cooked turkey in place of chicken, this recipe can be doubled and baked in a larger casserole, also 3 large corn tortillas can be used in place of 6 small.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 6 cups cooked chicken, cut into bite-size pieces
    • 6 corn tortillas (use the small ones for this)
    • 1 large onion, chopped
    • 1 -2 tablespoon fresh minced garlic
    • 3 -4 tablespoons oil
    • 1 (4 ounce) can green chilies, chopped
    • 1 (10 ounce) can cream of mushroom soup (undiluted)
    • 1/4 cup grated parmesan cheese
    • 2 teaspoons louisianna hot sauce (or to taste)
    • 2 1/4 cups grated cheddar cheese, divided
    • 2 1/4 cups grated mozzarella cheese, divided
    • 1 1/2 cups salsa

    Directions:

    1. 1
      Set oven to 325 degrees.
    2. 2
      Grease a 1-1/2 quart casserole dish.
    3. 3
      Cut the tortillas into 6 pieces each (you should have 36 smaller pieces).
    4. 4
      Heat oil in the skillet; saute the onion and garlic for about 4 minutes.
    5. 5
      Mix the soup with the hot sauce adjusting the amount of hot sauce to taste and Parmesan cheese.
    6. 6
      Add in the chilies, mushroom soup and 1-1/4 cups EACH mozza and cheddar; cook slowly until the cheese melts.
    7. 7
      Line the casserole dish with half of the corn tortilla pieces, then top/dollup with half of the salsa about 3/4 cup) spread the salsa with a spoon as best you can.
    8. 8
      Layer HALF of the chicken on top of the salsa, then HALF of the soup/cheese mixture.
    9. 9
      Repeat the layers (ending up with the soup/cheese mixture on top).
    10. 10
      Bake for about 35 minutes, remove from oven then top with the remaining mozza and cheddar cheese, return to oven for about 10 minutes, or until the cheese has melted.
    11. 11
      Let stand for 10 minutes before serving.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on January 13, 2008

      55

      What a delicious casserole! I LOVED the great Enchilada flavor without the hassle of dipping each tortilla, filling, and rolling. It came together in a flash, and was a REAL family pleaser. My only changes were to replace the chopped green chilies with some chopped fresh cilantro...my sons don't care for the chilies...and use a tad less hot sauce. This will most certainly be a repeated dish! Thanks once again Kitten!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Easy Chicken Enchilada Casserole

    Serving Size: 1 (627 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1108.5
     
    Calories from Fat 598
    54%
    Total Fat 66.5 g
    102%
    Saturated Fat 29.0 g
    145%
    Cholesterol 279.5 mg
    93%
    Sodium 2164.8 mg
    90%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 4.8 g
    19%
    Sugars 8.4 g
    33%
    Protein 90.4 g
    180%

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