Creamy Chicken Enchilada Cassarole
- Number of Servings: 16
Ingredients
6 Broiled Chicken Breast16 tbp of Sour Cream1 24 oz can of Cream of Chicken 1 24 oz can of Cream of Mushroom2 8oz packages of Colby & Monterey Jack Shredded Cheese18 corn tortillas5 Jalapenos ( use more or less depending on spicyness wanted)2 4oz cans of fire roasted Greeen Chilies
Boil 6 chicken breast, shred once done and cooled. In a pan with a bit of the broth from the chicken, saute green chilies and jalapenos , mix into the chicken. Mix in a pan on medium heat sour cream, cream of chicken, and cream of mushroom . Add salt and peper to taste , I love lots of pepper in this dish! Mix sauce with chicken.
In a cassorole dish, line 6 tortillas on the bottom add chicken mixture and then about a cup of cheese. Continue layering until pan is full. LOL I use a deep pan and usually make it three layers high ,I still have left over mixture . I usually freeze it. *** This make 16 servings
I usually served this with my homemade spanish brown rice and/ or black beans.
Number of Servings: 16
Recipe submitted by SparkPeople user DIAMONDLJ22.
In a cassorole dish, line 6 tortillas on the bottom add chicken mixture and then about a cup of cheese. Continue layering until pan is full. LOL I use a deep pan and usually make it three layers high ,I still have left over mixture . I usually freeze it. *** This make 16 servings
I usually served this with my homemade spanish brown rice and/ or black beans.
Number of Servings: 16
Recipe submitted by SparkPeople user DIAMONDLJ22.
Nutritional Info Amount Per Serving
- Calories: 354.6
- Total Fat: 16.8 g
- Cholesterol: 83.1 mg
- Sodium: 840.3 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 2.0 g
- Protein: 29.7 g
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