Shameless Canned Enchilada Casserole

Submitted by looneytunesfan

"The name says it all."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 6

ingredients

• 4 (5 ounce) cans boneless chicken
• 1 (10 ounce) can enchilada sauce
• 1 (10 ounce) can cream of mushroom soup
• 2 tablespoons instant minced onion
• 1⁄2 teaspoon garlic powder
• 1 (10 ounce) package tortilla chips, divided
• 1 1⁄2 cups shredded sharp cheddar cheese
• 2 chicken bouillon cubes
• 1 cup boiling water
• parsley flakes
• paprika

directions

1. Preheat oven to 350*.
2. In a large mixing bowl, combine chicken, enchilada sauce, mushroom soup, onion and garlic powder.
3. Line a greased 12x8 inch baking pan with 2/3 of chips. Pour chicken mixture over chips. Sprinkle with cheese and cover with remaining chips.
4. In a small saucepan, combine bouillon cubes and boiling water; stir until disspolved. Pour over mixture in dish. Sprinkle with parsley flakes and paprika.
5. Bake for 30 minutes.

Reviews

[SLCMark]

Really easy and very good. I used 1/2 cup chopped onion and a finely diced jalapeno pepper (I like a little more fresh veggies and some heat). I added the paprika and 1/2 t. dired cilantro (instead of parsley flakes for a more mexican taste) to sauce/chic mix. Served over shredded iceberg lettuce and dollop of sour cream. Will make it again!

 

[LainieBug]

We loved this casserole. It was very easy to make and the sauce is great. I had my doubts about pouring the chicken bouillon/water combo over the top, but it worked fine. The only change I would make is to cover the casserole dish with aluminum foil to make the chips on top a little moister. Will make this again!