Chicken Enchiladas
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Jean W. | 📂 Category: Entrees A delightful layered chicken enchilada casserole baked with creamy soups, green chilis, and melted cheddar cheese until bubbly and golden. Perfect for a hearty family dinner serving up to eight.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 45 mins | 5 mins | 6-8 servings |
🔪 Key Equipment
- Skillet
- 9x13 baking pan
- Spoon
Ingredients
Filling and Assembly
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 whole | Chicken | Cooked and boned |
| 1 pkg. | Tortillas | Standard |
| 1/2 lb. | Cheddar Cheese | Grated |
| 1 lg. | Onion | Chopped |
| 6 lg. | Green Chilis | Chopped |
| 1 can | Cream of Mushroom Soup | Condensed |
| 1 can | Cream of Chicken Soup | Condensed |
| 1 can | Chicken Broth | Standard |
| 1 tbsp | Butter | For sautéing |
Instructions
Step 1: Sauce Preparation
- Sauté the 1 lg. onion in 1 tbsp butter in a skillet until translucent.
- Add the 6 lg. green chilis, 1 can cream of mushroom soup, 1 can cream of chicken soup, and 1 can chicken broth.
- Simmer for 5 mins until heated through and well blended.
Step 2: Layering and Baking
- In a lg. baking pan (9x13), layer the 1 pkg. tortillas, 1 whole chicken, the prepared sauce, and 1/2 lb. cheddar cheese.
- Bake at 350° for about 45 mins until bubbling around the edges and the cheese is melted and lightly golden.
💡 Make-Ahead & Storage: Assemble the casserole in the baking pan ahead of time, cover tightly, and refrigerate for up to 24 hours before baking.
Original Recipe Scan
