Creamy, Crunchy Chicken Enchilada Casserole

Name: Creamy, Crunchy Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 (10 3/4 ounce) can cream of chicken soup; 1 (10 3/4 ounce) can cream of mushroom soup; 1 (10 ounce) can enchilada sauce; 1/2 teaspoon garlic salt; 1/2 teaspoon cumin, ground; 1 teaspoon red wine vinegar; 2 cups chicken breasts, cooked and sliced; 1 onion, chopped; 1 (4 ounce) can green chilies, chopped; 3 cups Doritos, Ranch flavored, divided; 1 cup monterey jack cheese

(2)

Recipe by Kendra

I combined many parts of many chicken enchilada recipes and came up with this one. It's very versatile. You can use grilled chicken strips instead of chicken breasts, salsa instead of enchilada sauce, other flavors of Doritos, soups, or cheese. You can add corn or chopped olives. Whatever you like!

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

(10 3/4 ounce) can cream of chicken soup
1

(10 3/4 ounce) can cream of mushroom soup
1

(10 ounce) can enchilada sauce
¹⁄₂

teaspoon garlic salt
¹⁄₂

teaspoon cumin, ground
1

teaspoon red wine vinegar
2

cups chicken breasts, cooked and sliced
1

onion, chopped
1

(4 ounce) can green chilies, chopped
3

cups Doritos, Ranch flavored, divided
1

cup monterey jack cheese

DIRECTIONS

Preheat oven to 350°F.
Combine soups, enchilada sauce, garlic salt, cumin, and vinegar. Stir well and set aside.
Crush chips and put 2 cups of crushed chips in the bottom of a greased casserole dish.
Top with (in order) chicken strips, onion, green chiles, sauce (You may not need all of the sauce), remainder of chips, and cheese.
Bake for 30 - 35 minutes, until cheese is beginning to brown.
Serve with guacamole, sour cream, salsa, cilantro, whatever you like.

Submit a Recipe Correction