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Chicken Enchilada Casserole

February 1, 2010


  • 1 (2.5 – 3 pound) chicken
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 (4 oz) can chopped chilies
  • 1/2 cup finely chopped sweet onion
  • 1/4 teaspoon black pepper
  • salt (to taste)
  • 1 package of 12 corn tortillas
  • 8 oz shredded cheese

Boil chicken and remove meat from the bones and cut up in bite size pieces.  Reserve 1 cup of the chicken broth.  Combine soups, green chilies, onions (saute onions in a little bit of butter first), salt and pepper.  Blend well; add cup of broth to the mixture.  Put a little oil in a skillet and heat (medium) and dip corn tortillas in to soften them up.  Cover the bottom of a 2.5 – 3 quart casserole dish with tortillas; spread half of the chicken over the tortillas, then half of the sauce, then half of the shredded cheese.  Repeat.  Bake at 350 degrees (F) for 25-30 minutes.

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