Chicken Enchiladas in White Sauce Casserole

Serves: 5
Total Calories: 630


3 cups chicken (cooked & diced)
1/2 cup green onions (sliced)
1 (4-ounce) can sliced & drained olives
2 tablespoons mayonnaise
1/2 cup sour cream
1/4 cup Ortega chili (chopped)
1 1/2 cups Cheddar cheese
1 1/2 cups Jack cheese
1/4 teaspoon salt
1/4 teaspoon pepper
18 corn tortillas
1/4 cube butter
1 cup chicken broth
1/2 cup half and half cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 tablespoon sliced green onions for top


Put cooked and diced chicken in a large bowl. Add sliced green onions, olives, chili, mayonnaise, sour cream, 1 cup Cheddar cheese, 1 cup Jack cheese, salt and pepper. Mix together well. Set aside.

In a medium saucepan warm-up chicken broth, half & half cream, cream of mushroom soup and cream of chicken soup. Mix well, then turn off heat.

Warm-up 6 tortillas at a time in a tortilla warmer container; rub a small amount of butter on each tortilla then arrange one layer on bottom of greased 9 x 13 inch pan.

Place 1/2 of chicken mixture on top of tortillas; spoon 1/2 cup of sauce over chicken mixture. Repeat layer of tortillas, chicken mixture and then sauce, ending with tortillas on top. Spoon the rest of sauce over top, sprinkle with remaining Cheddar and Jack cheeses. Top with 1 tablespoon sliced green onions.

Cover and bake in 3450 degree oven for 30 - 40 minutes. Let stand 10 minutes before serving.

Nutritional Facts:

Serves: 5
Total Calories: 630
Calories from Fat: 227

This Chicken Enchiladas in White Sauce Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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