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    You are in: Home / Recipes / Chicken Enchilada Casserole Recipe
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    Chicken Enchilada Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 mins

    1 mins

    0 mins

    kids and dogs's Note:

    This recipe belonged to my Mother-in-law, it was my husband's favorite when he was a kid. It is a little timely, however very good, and my kids like it. I've found that the red enchilada sauce I use (Old El Paso) only comes in a big can here, so if you can find a smaller can, that will be perfect. You always have more sauce than anything. Hope you enjoy this recipe, we have!!

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 roasting chicken, boiled
    • 1 (14 ounce) can enchilada sauce, I use the red
    • 1 (8 ounce) can tomato sauce
    • 1 -8 ounce milk, I use the tomato sauce can to measure
    • 1 (10 3/4 ounce) can cream of mushroom soup
    • 2 cups cheddar cheese, Any kind of Cheddar cheese you like, I use mild cheddar
    • Frito corn chip

    Directions:

    1. 1
      Boil your chicken.
    2. 2
      In the meantime, add all liquid ingredients, in a large bowl; stir.
    3. 3
      When your chicken is done, debone and shred.
    4. 4
      Layer in a casserole dish as follows-
    5. 5
      A little sauce on bottom, to keep from sticking, Chicken, Frito's, cheese, sauce, Repeat - I usually only have two layers, ending with cheese on top.
    6. 6
      Cover with foil, Bake at 350F or until cheese has melted.
    7. 7
      About 30 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Enchilada Casserole

    Serving Size: 1 (185 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 254.4
     
    Calories from Fat 158
    62%
    Total Fat 17.6 g
    27%
    Saturated Fat 8.2 g
    41%
    Cholesterol 56.9 mg
    18%
    Sodium 1049.4 mg
    43%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 1.2 g
    5%
    Sugars 5.2 g
    20%
    Protein 15.2 g
    30%

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