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Enchilada Casserole with Chicken

Total Time

Prep: 15 min. Cook: 30 min.

Makes

10 servings

My brother brought this recipe home from Scout camp when he was young, and it quickly became a family favorite. Now that my five siblings and I live away from home, we often make this dish for ourselves. —Kristi Larson, Milwaukee, Wisconsin

Ingredients

  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1 bunch green onions, chopped
  • 1 can (4 ounces) chopped green chiles
  • 8 flour tortillas (8 inches)
  • 3 cups shredded cooked chicken breast
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • Optional: Chopped tomatoes, sliced black olives, green onions and sour cream

Directions

  1. Preheat oven to 350°.
  2. Combine soups, sour cream, green onions and green chiles in a bowl. Spray a 13x9-in. pan with cooking spray, then spread 1/4 of the soup mixture in the pan.
  3. Place 4 tortillas on top, tearing to overlap. Spread with half the chicken, half the remaining soup mixture, and 1/2 cup each of shredded cheddar and pepper jack cheese. Repeat layers.
  4. Bake, uncovered, for 30 minutes or until casserole is bubbly and cheese is melted. Add toppings if desired.

Nutrition Facts

1 piece: 391 calories, 21g fat (10g saturated fat), 82mg cholesterol, 777mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 21g protein.

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