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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Watkinslady30's Note:

    I like to use this for OAMC sessions. I usually divide the recipe into two making 2 8 x 8 pans. Try different kinds of beans and cheeses for a change.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine onion, green chilis, soups, and chicken together in a large bowl.
    2. 2
      Place a layer of flour tortillas (1/3 of the total)on the bottom of a 13 x 9 x 2 pan. I use a pizza cutter to cut up the tortillas.
    3. 3
      Spread 1/3 of the soup mixture over the top.
    4. 4
      Spread 1/3 of the cheese. Layer 1/3 of the black beans, if using.
    5. 5
      Repeat two more times.
    6. 6
      Bake for 30 minutes at 350 F or until bubbly.
    7. 7
      Top with salsa, black olives, and sour cream, if desired.
    8. 8
      Great freeze ahead casserole, don't bake first. To use:thaw overnight. Bake for about 30-45 minutes or until bubbly.

    Ratings & Reviews:

    • on November 11, 2009

      45

      This was wonderfully quick and easy to make. I made it for my church's Lenten casserole night and received compliments and several requests for the recipe. My husband and teenage kids enjoyed it too. I did make a few additions. I added 3 small,fresh,red,yellow,and orange sweet peppers, chopped. I used about 1 1/2 lbs. fresh chicken breast, cubed and sauteed in canola and soybean oil blend, plus 1 13oz can of chicken. For the cheese I used 1/2 sharp cheddar and 1/2 mozarella. I substituted fat free plain yogurt for the sour cream on top. I also found there wasn't quite enough for the whole 3 layers in a 13x9x2 pan. (You could make the recipe even quicker and easier by using all canned chicken, and using the bagged,shredded cheese. The taste would be different, however.) A delicious, quick and easy recipe, I will make it again. Update: The second time I made this I used corn tortillas, and all cheddar cheese. Still really good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2007

      45

      This was really easy to make and it tasted great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2007

      45

      I made this in a 13x9 pan, and there was a ton left over, so next time I will definitely use two 8x8 and freeze one of them! It was delicious! It was also very easy to make. I just threw a whole chicken into my slow cooker in the morning, then mid-afternoon, shredded the chicken and put together the casserole. It was great!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Simple Chicken Enchilada Casserole

    Serving Size: 1 (313 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 561.2
     
    Calories from Fat 281
    50%
    Total Fat 31.2 g
    48%
    Saturated Fat 15.1 g
    75%
    Cholesterol 114.8 mg
    38%
    Sodium 1174.9 mg
    48%
    Total Carbohydrate 31.7 g
    10%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.2 g
    12%
    Protein 37.2 g
    74%

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