Chicken Enchilada Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 12 corn tortillas
- 6 skinless chicken breasts, cooked
- 1 (14 1/2 ounce) can low-fat cream of mushroom soup
- 1 cup water
- 1 (4 ounce) can diced green chilies
- 1 onion, finely chopped
- 3⁄4 cup low-fat cheddar cheese
- 3⁄4 cup low-fat monterey jack cheese
directions
- Preheat oven to 325.
- Cut tortillas into 1 inch strips and set aside.
- Shred chicken and mix with soup, water, green chilies and onion.
- Line bottom of a 9x13 baking dish with 1/2 the tortilla strips.
- Spread half the chicken/soup mixture over the top.
- Sprinkle with half od the cheeses.
- Layer remaining strips and chicken mixture then top with cheese.
- Bake uncovered for 1 hour.
- Garnish with sliced green onion and tomato.
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Reviews
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I made something similar to this recipe the only difference is I used cream of chicken soup and added some taco seasoning instead of the chilies. I think it would also be good with a can of rotel mixed in or enchilada sauce. You can also leave the tortillas whole or in larger pieces. Next time I would remember to spray the bottom first with non-stick. Only took me 25 min to cook. Super easy to put together and yummy!
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I've made this a few times and have modified it a bit for my family's tastes. I use cream of chicken soup instead of mushroom and spice it up with a little ground cayenne pepper mixed in. I use a can of Rotel tomatoes and green chilis instead of just chilis. I use 2 cups regular cheese since I found that the lowfat didn't melt well. It's really good and is even better the next day. Thanks for posting!
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I was going to give this 4 stars on first taste - it was good but needed 'something'. But the leftovers the next day were awesome, the flavors had a chance to come out. I used a can of Rotel instead of just green chilis, and added a chopped cerrano pepper to the chicken mixture as well. Topped with salsa when serving, it was delicious. I would serve this to company.
Tweaks
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I made something similar to this recipe the only difference is I used cream of chicken soup and added some taco seasoning instead of the chilies. I think it would also be good with a can of rotel mixed in or enchilada sauce. You can also leave the tortillas whole or in larger pieces. Next time I would remember to spray the bottom first with non-stick. Only took me 25 min to cook. Super easy to put together and yummy!
-
I've made this a few times and have modified it a bit for my family's tastes. I use cream of chicken soup instead of mushroom and spice it up with a little ground cayenne pepper mixed in. I use a can of Rotel tomatoes and green chilis instead of just chilis. I use 2 cups regular cheese since I found that the lowfat didn't melt well. It's really good and is even better the next day. Thanks for posting!
-
I was going to give this 4 stars on first taste - it was good but needed 'something'. But the leftovers the next day were awesome, the flavors had a chance to come out. I used a can of Rotel instead of just green chilis, and added a chopped cerrano pepper to the chicken mixture as well. Topped with salsa when serving, it was delicious. I would serve this to company.
RECIPE SUBMITTED BY
Donna
Temecula, Ca.
I live in So.Cal. with my cute little hubby and my 2 kids, my daughter my son.
I work as a receptionist My husband and I met when I was 17 and he was 21 and have been together ever since.