Verde Enchilada Casserole
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 21 1⁄2 ounces campbell's creamy chicken verde soup
- 1 cup water or 1 cup chicken broth
- 1 teaspoon garlic powder
- 2 -3 cups cooked chicken
- 8 flour tortillas, cut into strips
- 2 cups shredded cheddar cheese
directions
- Preheat oven on 375.
- Mix soup, water, garlic and chicken. Stir in tortillas. Spread in 2 quart shallow baking dish. Top with cheese. Cover for 20 minutes.
- Then uncover for the last 10 minutes.
- Note: 1 hr of preparation is because of the time for cooking chicken and the deboning.
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Reviews
-
This was so good! The whole family enjoyed it. Your recipe is doubled the recipe on the can and I thought it would be too much so I pretty much followed the can. I used 2 large chicken breasts with bones. After boiling them with herbs, I deboned and deskined them and used some of the broth instead of the water called for in the recipe. I ended up using 6 tortillias, 3/4 cup of broth and 1 1/2 cups of cheese. It turned out excellent!! I had bought the soup by mistake and it has been setting in my pantry for a couple of months. Thanks for giving me the incentive to use it...and giving me a recipe that was a keeper!
Tweaks
-
This was so good! The whole family enjoyed it. Your recipe is doubled the recipe on the can and I thought it would be too much so I pretty much followed the can. I used 2 large chicken breasts with bones. After boiling them with herbs, I deboned and deskined them and used some of the broth instead of the water called for in the recipe. I ended up using 6 tortillias, 3/4 cup of broth and 1 1/2 cups of cheese. It turned out excellent!! I had bought the soup by mistake and it has been setting in my pantry for a couple of months. Thanks for giving me the incentive to use it...and giving me a recipe that was a keeper!