Chicken Enchilada Casserole (Using Soup or Sauce Mix)
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
For mix
- 1⁄2 cup non-fat powdered milk
- 1⁄4 cup cornstarch
- 1⁄8 cup instant chicken bouillon
- 1⁄2 tablespoon dried onion flakes
- 1⁄2 teaspoon italian seasoning
-
Additional
- 10 flour tortillas
- 1 lb cooked chicken (diced or shredded)
- 1 (4 ounce) can green chilies, chopped
- 2 1⁄2 cups water
- 1 cup light sour cream
- 3⁄4 cup cheddar cheese, grated
directions
- Preheat oven to 350°F.
- Combine sauce ingredients and measure out 2/3 cup (or use 2/3 cup recipe #243518).
- In a sauce pan, combine measured mix, water and green chilies. Cook and stir on stove top or in microwave until thickened.
- Add sour cream to sauce.
- Cut tortillas in quarters.
- Line bottom of casserole dish with 1/2 the tortillas.
- Layer 1/2 the chicken, then 1/2 the sauce, and then 1/2 the cheese.
- Repeat layers.
- Bake at 350 F for 20 minutes.
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RECIPE SUBMITTED BY
Kzim4
Mesa, AZ
With 5 kids and a hungry husband to feed, I'm always looking for good, budget friendly meals. We generally eat meals that use little meat (I try to use 1 lb or less per dinner, and none the rest of day), so that means lots of casseroles and meats with gravy.
I enjoy baking, so bread recipes and desserts tend to get saved more frequently than others. I'm especially partial to chocolate and lemon (although not together).