Chicken Enchilada Casserole I
Prep
15m
Cook
30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Casserole
| 1 small onion, chopped |
| 2 Tbs butter or margarine |
| 1 10.5 ounce can cream of chicken soup |
| 1 10.5 ounce can cream of mushroom soup |
| 1 can Campbell's chicken broth |
| 1 4 ounce can green chilis |
| 1 Chicken, cooked, boned, cut into pieces ( about 3 cups of chicken) |
| 1 pkg of 12 corn tortillas |
| 1 lb longhorn cheese, grated |
Chicken Enchilada Casserole I Directions
- Boil, bone and cut chicken the day before.
- Greas or spray a 9 x 12-inch baking pan.
- Chop onions.
- Brown onions in butter.
- Combine soups, broth and chilis.
- Stir in chicken.
- Lay 6 tortillas in bottom of pan.
- Pour 1/2 the mixture.
- Sprinkle 1/2 the cheese.
- Lay on 6 more tortillas
- Pour on remaining mixture and top with remaining cheese.
- Bake at 350° for 30 minutes
Nutrition facts
Per Serving
| Kcal: | 626 kcal |
| Fibers (g): | 3.3g |
| Sodium (mg): | 1446mg |
| Carbs: | 32.1g |
| Sugar (g): | 2.6g |
| Fat: | 36.3g |
| Saturated fat (g): | 20.6g |
| Cholesterol: | 151mg |
| Proteins: | 44.1g |
