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Chicken Enchilada Casserole

Serves: 6
Total Calories: 521


1 onion , chopped
1/2 cup margarine
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (4 1/2-ounce) can chopped green chili
1 cup chicken broth
6 to 8 flour tortillas , torn into bite-size pieces and divided
4 pounds boneless, skinless chicken breasts , cubed
1/2 pound Cheddar cheese , sliced


Sauté onion in margarine in a heavy skillet until tender add soups, green chiles and broth, mixing well. Layer half the tortilla pieces in a 13" x 9" baking pan that has been sprayed with non-stick vegetable spray. Layer chicken, cheese slices and remaining tortilla pieces on top pour on soup mixture. Bake at 350 degrees for 30 minutes or until juices run clear when chicken is pierced with a fork.

TIP: Pair these up with Chile-Cheese 'Taters (see Market Fresh And Fast) for a homemade fiesta that's sure to please!

From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 521
Calories from Fat: 233

This Chicken Enchilada Casserole recipe is from the Gooseberry Patch: Meals in Minutes Cookbook. Download this Cookbook today.

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