Recipe

Chicken Enchilada Casserole Recipe


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Ingredients
  • 1 (10 oz) can cream of mushroom soup .
  • 1 lb chicken breasts, cooked & sliced .
  • 2 c shredded taco cheese .
  • 1 medium yellow onion, sliced .
  • 5 1/2 oz cream of chicken soup (half can) .
  • flour tortillas, quartered .
  • 1 (16 oz) can Ro-Tel tomatoes (any flavor) .
  • 1 green bell pepper, sliced

Directions
  • Step #1 Preheat oven 350 degrees F.
  • Step #2 Sautee bell pepper & onion until tender.
  • Step #3 Combine sauteed mixture, both soups & chicken.
  • Step #4 Mix until mixd.
  • Step #5 Add can of Ro-Tel (you can drain some of the juice if you'd like) to mixture; stir until mixd.
  • Step #6 Spray/grease bottom of 8x8 (or 9x9) casserole dish.
  • Step #7 Line bottom of dish with tortillas.
  • Step #8 Add layer of chicken mixture.
  • Step #9 Add thin layer of cheese.
  • Step #10 Add tortillas layer.
  • Step #11 Repeat layers until mixture is gone; making sure the finishing layer is the last bit of cheese.
  • Step #12 (I like to use a lot of cheese on top so it's nice an gooey when it comes out of the oven! :).
  • Step #13 Bake for 20-30 mins, or until heated thoroughly & the cheese is nicely golden brown & bubbly.
  • Step #14 Cool for 5 mins.
  • Enjoy the Chicken Enchilada Casserole recipe

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