Beef and Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 lb. Ground Venison (or beef)1 packet Taco Seasoning1 14 oz bag of tortilla chips2 10 oz cans chicken chunks (1 can drained)2 cans Rotel (1 can drained)2 cans Cream of Chicken Soup1 5 oz can Evaporated Milk2-4 cups Shredded Mexican Cheese Blend - depending on taste1 can Refried beans
Brown ground venison. Add taco seasoning per packet instructions. Set aside.
In a large bowl, mix chicken chunks, Rotel, Cream of Chicken Soup, and evaporated milk.
Open chip bag. Hold end closed and crush chips into small pieces.
1.Pour 1/2 of chips into large casserole.
2.Spread 1/2 of chicken mixture on the chips.
3.Put 1/2 of the venison on chicken mixture - will not cover completely.
4-Sprinkle on 1/2 of the cheese.
Repeat 1-3 with remaining chips,chicken, and venison.
Spread on refried beans.
Sprinkle on remaining cheese.
Bake at 350 for 20-25 minutes. Let cool about 5-10 minutes.
Serving Size: makes 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user JSTAR87.
In a large bowl, mix chicken chunks, Rotel, Cream of Chicken Soup, and evaporated milk.
Open chip bag. Hold end closed and crush chips into small pieces.
1.Pour 1/2 of chips into large casserole.
2.Spread 1/2 of chicken mixture on the chips.
3.Put 1/2 of the venison on chicken mixture - will not cover completely.
4-Sprinkle on 1/2 of the cheese.
Repeat 1-3 with remaining chips,chicken, and venison.
Spread on refried beans.
Sprinkle on remaining cheese.
Bake at 350 for 20-25 minutes. Let cool about 5-10 minutes.
Serving Size: makes 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user JSTAR87.
Nutritional Info Amount Per Serving
- Calories: 418.2
- Total Fat: 20.0 g
- Cholesterol: 78.1 mg
- Sodium: 1,273.3 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.0 g
- Protein: 29.4 g
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