Beef and Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of Beef and Chicken Enchilada Casserole calories by ingredient
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Introduction

This started as a chicken enchilada casserole that I modified for my taste. This started as a chicken enchilada casserole that I modified for my taste.
Number of Servings: 15

Ingredients

    1 lb. Ground Venison (or beef)
    1 packet Taco Seasoning
    1 14 oz bag of tortilla chips
    2 10 oz cans chicken chunks (1 can drained)
    2 cans Rotel (1 can drained)
    2 cans Cream of Chicken Soup
    1 5 oz can Evaporated Milk
    2-4 cups Shredded Mexican Cheese Blend - depending on taste
    1 can Refried beans

Tips

Since I modified it for me, it can definitely be modified to your own taste by removing or adding ingredients.


Directions

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.

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