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Chicken Enchilada Casserole I
Chicken Enchilada Casserole I
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Make cheesy chicken enchiladas with layers of tortillas, chiles, tomatoes, and canned soup for a delicious and simple Mexican inspired meal.
Ingredients:
  • 2 pounds skinless, boneless chicken breast halves - cooked and diced
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can enchilada sauce
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • 1 (4 ounce) can diced green chiles
  • 1 onion, chopped
  • 1 pinch garlic powder
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 16 ounces processed cheese spread
  • 10 (6 inch) corn tortillas
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Combine chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes, green chiles, onion, garlic, chicken broth, chili powder, and cheese in a 5 quart pot. Heat over medium high until cheese is melted and ingredients are mixed.
  • Prepare a lasagna-style layering in a 9x13 inch baking dish, starting with a thin layer of the mixture on the bottom to prevent sticking. Bake in the preheated oven for 45 minutes to 1 hour until the cheese begins to brown and bubble. Allow the dish to rest for at least 10 minutes before serving.

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