Chicken Enchilada Casserole

Serves: 5
Total Calories: 525


1 1/2 pounds chicken diced
2 15 ounce cans green pork chili
1 11 ounce can cream of chicken soup
1 4 ounce can diced green chiles
1 4 ounce can mushroom pieces
1 onion chopped
1 cup picante sauce
spices garlic powder, red pepper, cumin, paprika, chili powder
2 dozens corn tortillas yellow or blue
1 pound Cheddar cheese grated or shredded
8 ounces sour cream
1 jar picante salsa chunky


Mix all ingredients above together, except tortillas, cheese, sour cream, and picante salsa, to form a thick sauce. Using a greased 12-inch Dutch oven, place layer of sauce, layer of grated cheddar cheese, layer of tortillas, layer of sauce, layer of cheese, layer of tortillas, etc., ending with layer of sauce and cheese on top. Sprinkle top with chili powder. Place 8-10 briquets under the Dutch oven and 14-16 briquets on the lid. Rotate Dutch oven and top occasionally to avoid any hot spots. Bake until casserole is bubbly, approximately 1 hour and 10 minutes. Serve with toppings of sour cream and picante salsa. This recipe can be made at home by baking at 350°F for approximately one hour. Cream of celery soup and chopped celery can be substituted for the cream of chicken soup and chopped onion.

Spiced with More Tall Tales - Fish and Fowl

Nutritional Facts:

Serves: 5
Total Calories: 525
Calories from Fat: 319

This Chicken Enchilada Casserole recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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