Mexican Chicken Enchilada Casserole Food
CHICKEN ENCHILADA CASSEROLE I
A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!
Provided by PANZER33
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
- In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!
Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g
CHICKEN ENCHILADA CASSEROLE
I found this in one of my 365 meals cookbooks. This looks easy and yummy. I'll be making it sometime this week.
Provided by dicentra
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. In a 12x8 inch baking dish, place 3 tortillas. Layer on 1/3 of the tomatoes, chicken, scallions, chilies, olives sour cream and cheese.
- Cover with 3 more tortillas. Repeat the layering process twice, ending with tomatoes and cheese.
- Bake, uncovered, for about 35 minutes or until bubbly and heated through.
Nutrition Facts : Calories 478.1, Fat 30.1, SaturatedFat 16.7, Cholesterol 99.8, Sodium 810.8, Carbohydrate 27.4, Fiber 4.9, Sugar 5.4, Protein 26.7
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