Chicken Enchilada Casserole


Serves: 6
Total Calories: 521

Ingredients

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

Directions:

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.


More Recipes from the Gooseberry Patch: Meals in Minutes Cookbook:
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Bacon-Wrapped Chicken
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Bea's Turkey Casserole
Chicken & Chips
Chicken & Cranberry Pasta
Chicken & Herb Soup
Chicken & Rice Casserole
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Chicken 'n Cheese Pie
Chicken Enchilada Casserole
Chicken Primavera
Chicken Salad Croissants
Chicken Tetrazzini
Chicken Tortilla Soup
Chicken Veggie Sandwiches
Chicken with Sorrel Sauce
Chicken-Apple Skillet
Chicken-Noodle Casserole
Citrus Chicken with Rice
Coconut Chicken
Coffee-Braised Chicken
Cranberry-Turkey Wraps
Creamy Turkey Lasagna
Crispy Chicken Fingers
Crispy Potato-Chicken
Crunchy Chicken Salad
Easy Chicken Pot Pie
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Hot Chicken Salad
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Jay's Favorite Chicken
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Oniony Chicken Casserole
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