Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 onion, chopped 4 ounces green chilies 1 (10 1/2 ounce) can cream of mushroom soup 1 (10 1/2 ounce) can cream of chicken soup 4 cups cooked chicken 12 flour tortillas, torn into bite sized pieces 4 cups sharp cheddar cheese, shredded 1 (15 1/4 ounce) can black beans (optional) salsa (optional) black olives (optional) sour cream (optional)
Combine onion, green chilis, soups, and chicken together in a large bowl.
Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas. Spread 1/3 of the soup mixture over the top. Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using. Repeat two more times.
Bake for 30 minutes at 350 F or until bubbly.
Top with salsa, black olives, and sour cream, if desired.
Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.
Makes about 8-12 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MMLPINK.
Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas. Spread 1/3 of the soup mixture over the top. Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using. Repeat two more times.
Bake for 30 minutes at 350 F or until bubbly.
Top with salsa, black olives, and sour cream, if desired.
Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.
Makes about 8-12 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MMLPINK.
Nutritional Info Amount Per Serving
- Calories: 333.2
- Total Fat: 13.7 g
- Cholesterol: 45.8 mg
- Sodium: 1,409.3 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 3.7 g
- Protein: 19.8 g
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