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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 5 mins

    15 mins

    50 mins

    Ericka Gregor's Note:

    This is so easy to make. My family just loves this on those nights we just want to make something easy and sit and watch TV.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (10 1/2 ounce) can cream of mushroom soup
    • 1 (10 1/2 ounce) can cream of chicken soup
    • 1 (10 ounce) can rotel (original or hot)
    • 1/3 cup salsa
    • 2 1/2 teaspoons chili powder
    • 1 (14 ounce) bag tortilla chips (I use the yellow corn ones)
    • 1 (26 ounce) bag Tyson Fajita Chicken Strips (already cooked, you can also use deboned baked chicken)
    • 1 (16 ounce) bag colby-monterey jack cheese

    Directions:

    1. 1
      Spray baking dish with non stick spray.
    2. 2
      In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
    3. 3
      Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
    4. 4
      Bake in a 350 degree oven for 50 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Easy Chicken Enchilada Casserole

    Serving Size: 1 (223 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 531.0
     
    Calories from Fat 300
    56%
    Total Fat 33.3 g
    51%
    Saturated Fat 13.1 g
    65%
    Cholesterol 53.4 mg
    17%
    Sodium 1213.3 mg
    50%
    Total Carbohydrate 40.6 g
    13%
    Dietary Fiber 3.1 g
    12%
    Sugars 1.9 g
    7%
    Protein 19.7 g
    39%

    The following items or measurements are not included:

    Tyson Fajita Chicken Strips

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