Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 338.0
  • Total Fat: 17.1 g
  • Cholesterol: 85.1 mg
  • Sodium: 605.9 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 27.4 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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A creat crowd pleaser. A creat crowd pleaser.
Number of Servings: 16


    6 skinless chicken breast halves
    1 can cream of mushroom soup
    2 cans cream of chicken soup
    1 can diced green chili
    1 small can rotel tomatoes
    1 lb grated cheddar cheese
    1 small onion diced
    1 tsp garlic salt

    1 Tbsp ground oregano
    1Tbsp garlic powder
    18 corn tortillas
    2 cups sour cream


Place chicken in a pot and cover with water. Add 1 Tbsp oregano, and garlic powder. Boil about 25-30 minutes. Cool and shred.

Mix soups, sour cream, rotel tomatoes, onions, tsp garlic powder and chilis. Simmer on low 10 minutes. Add chicken.

Lightly spray non-stick spray on bottom of 9 x 13 casserole dish. Layer 9 torn tortillas on bottom of casserole dish. Spoon half of sauce/chicken misture and half of the cheese. Repeat tortillas, sauce and cheese.

Bake in 350 oven for 15 minutes.

Serving Size: 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user BSEIGFRIED.

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