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Enchilada Casserole with Chicken

TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD: 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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