Chicken Enchilada Casserole Recipe | Chicken Enchilada Dish
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Chicken Enchilada Casserole Recipe


1 whole chicken, cooked and deboned
1 can enchilada sauce
1 can mushroom soup
1 cup chicken broth
1 onion, chopped
1/2 bell pepper, chopped
2 tablespoon butter
1 (10 oz.) bag corn chips
4 oz. cheddar cheese, grated
Sour cream
Mexican salsa
Directions for Chicken Enchilada Casserole

- Turn oven on to 400 Degrees
- In a pan, saute the onions and bell peppers
- In a bowl, mix together the enchilada sauce, soup, and broth
- Stir in the sauteed onions, bell peppers, and chicken
- Add the corn chips into the casserole dish
- Pour the chicken mixture on top of chips
- Bake for 15 minutes

Serve with Sour Cream and Salsa

Would definitely makes this chicken enchilada casserole recipe again. Guests loved it. I did make 2 changes: one, I spread a little layer of refried beans on the chicken and left out the kidney beans; two, when I was stir frying the sliced chicken

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Chicken Enchilada Casserole

   1 (16 ounce) container sour cream
   1 (16 ounce) jar salsa
   1 (10.75 ounce) can condensed cream of chicken soup
   1/4 cup diced onion
   1 (8 ounce) can chili beans, drained
   6 (12 inch) flour tortillas, cut into strips
   6 skinless, boneless chicken breast halves - cooked and shredded
   4 cups shredded Cheddar cheese

- Turn oven on to 350 degrees
- In a large bowl, mix together the sour cream, salsa, cream of chicken soup, chili beans, and onions
- In a casserole dish, add 1/3rd of the torilla strips
- Top with 1/3rd chicken, 1/3rd sour cream mixture, and 1/3rd cheddar. Repeat layers
- Bake for 30 minutes
chicken enchilada casserole