Chicken Enchilada Casserole

Chicken Enchilada Casserole

Ready in 1 hour
2 review(s) averaging 4.5. 100% would make again

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Simply delicious! A family favorite.


Ingredients

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4 cans chicken; shredded
1 can cream of chicken soup; 26 oz.
2 cans mild green chilis; 4 oz. each
1 bag frozen corn
2 cups cheese; shredded
1 can red enchilada sauce; 10 oz.
12 corn tortillas; for layering

Original recipe makes 12 Servings

Servings  

Preparation

Mix together chicken, soup, chilis and corn. In a 9x13 casserole dish, put a layer of tortillas (or you can use 1 bag tortilla chips), a layer of chicken mixture, a layer of cheese. Repeat. Pour enchilada sauce over entire dish. Bake at 350 for 35-45 minutes

Credits

Added on Award Medal
Calories Per Serving: 269 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Easy to make and great taste!
echu 2 years ago
You can make a smaller batch by using only 2 cans chicken, a small can of soup, 1 can chilis and half a bag of corn. Not sure how many tortillas, but easy to figure out as you layer. The reason I cut them in half is so they fit in the dish better along the edges. [I posted this recipe.]
CrystalAnne 4 years ago
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