Green Chili Chicken Enchilada Casserole

Green Chili Chicken Enchilada Casserole
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 335.2
  • Total Fat: 15.6 g
  • Cholesterol: 56.1 mg
  • Sodium: 1,344.0 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 18.4 g

View full nutritional breakdown of Green Chili Chicken Enchilada Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by: SALAZARENL


Mexican Food Mexican Food
Number of Servings: 8


    About 10 green Chilies Roasted and Peeled and chopped (Canned or Frozen Chile can be substituted) Use Mild Medium or Hot. (My Preference Hot)!

    4 Skinless Boneless Chicken Breast Pre Boiled and shredded (Cooked Canned Chicken Can Be substituted about 8 oz.)

    1 Can Cream Of Mushroom Soup

    2 Cans Campbell's Cream Of Chicken Soup (98% Fat Free)10 oz cans

    1 1/3 cans water (Use soup can)

    1 Dozen Corn Tortillas

    Garlic Powder 1/2 tsp or less

    Cheddar Cheese Shredded 2 Cups

    *Optional 1/2 Cup Chopped onion*

    8 x 11 baking pan

    1 Medium sauce pan


1.In a Medium sauce pan combine Cream Of Chicken and Cream of mushroom only adding 1 1/3 can of water to the soups.
Add in roasted and chopped green Chili and heat to a boil.

2. In Baking pad place one layer of 6 corn tortillas then layer 1/2 of your soup Chile mix over corn tortillas.

3. Layer half of your shredded chicken over soup.

4. repeat steps one more time and finish off your layer with cheddar Cheese spreading evenly across the pan.

*** if adding onion layer before adding cheese.***

5. Cover with foil and bake at 325 for 45 minutes.

Remove Foil and let cool 5 minutes before serving.

serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user SALAZARENL.


Rate This Recipe