Chicken Enchilada Casserole Recipe
A delicious variation of chicken enchiladas, so yummy. Most ingredients were in my pantry.
Ingredients
- 2 Large onions
- 3 Cloves minced garlic
- 2 Cans dice peppers
- 1 Can chicken broth
- 2 Envelopes of taco seasoning
- 27 Corn tortillas
- 1 Large container sour cream
- 2 Cans cream of chicken soup
- 6 Cups Shredded Chicken
- 6 Cups shredded Mexican Cheese Mix
Directions
- Chop onions and saute in heavy skillet until soft then add minced garlic
- Add chicken soup, dice peppers, chicken broth to thin the soup mixture, allow to simmer 10 minutes
- Add taco seasoning and sour cream, saute 10 more minutes
- Get a large pan 16 X 12
- Spoon soup mixture on the bottom, then lay tortillas (uncooked) on top of mixture.
- Add chicken on top of tortillas, sprinkle a generous amount of cheese and add 1/3 of soup mixture
- Repeat this process
- Then place a last layer of tortillas with soup mixture then generously top this with remaining cheese.
- Garnish with olive slices if you would like
- Bake at 350 for 60 minutes
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 24 servings | |
| Calories 286 | |
| Calories from Fat 156 | 55% |
| Total Fat 17.6g | 22% |
| Saturated Fat 8.21g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 734mg | 31% |
| Potassium 212mg | 6% |
| Total Carbs 15.55g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.5g | 1% |
| Protein 16.81g | 27% |
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