Chicken Enchilada Casserole

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Mrs. Kravitz
Posts: 727
Joined: Tue Nov 20, 2007 12:30 am

Chicken Enchilada Casserole

Post by Mrs. Kravitz » Tue Jan 13, 2009 9:09 am

If you have high cholesterol, don't eat this. It's loaded with cheese!

CHICKEN ENCHILADA CASSEROLE

4 boneless, skinless chicken thighs
1 bunch green onions, chopped
1 can Campbells Nacho Fiesta Cheese Soup
2 cans enchilada sauce
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated mild cheddar cheese
1 1/2 cups grated Monterey Jack cheese
Corn tortillas

Place chicken thighs in saucepan, cover slightly with water; salt and pepper to taste. Bring to a boil and simmer for approximately 20 minutes, or until done. Drain, and set aside to cool slightly.

Spray 13x9 baking pan with non-stick cooking spray. Preheat oven to 325.

Shred cooked chicken into mixing bowl; add chopped green onions, undiluted cheese soup, and 1/2 can enchilada sauce. Mix well.

Pour 2-4 tablespoons of enchilada sauce into prepared baking dish. Add small amount of water and swirl to cover bottom of dish. Cut tortillas into quarters.

Make 3 layers as follows: Tortillas, 1/3 of the chicken mixture, 1/3 of each of the cheeses, and 1/2 can of enchilada sauce.

Cover with foil and bake for 30 minutes, then uncover and bake for additional 15 minutes. Let sit for 10 minutes before serving.
:: Mrs. Kravitz ::

Nubster
Posts: 36
Joined: Mon Jul 28, 2008 6:16 pm

Re: Chicken Enchilada Casserole

Post by Nubster » Mon Feb 09, 2009 6:48 am

Awesome recipe, thanks for posting!!
Mrs. Kravitz wrote:If you have high cholesterol, don't eat this. It's loaded with cheese!

CHICKEN ENCHILADA CASSEROLE

4 boneless, skinless chicken thighs
1 bunch green onions, chopped
1 can Campbells Nacho Fiesta Cheese Soup
2 cans enchilada sauce
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated mild cheddar cheese
1 1/2 cups grated Monterey Jack cheese
Corn tortillas

Place chicken thighs in saucepan, cover slightly with water; salt and pepper to taste. Bring to a boil and simmer for approximately 20 minutes, or until done. Drain, and set aside to cool slightly.

Spray 13x9 baking pan with non-stick cooking spray. Preheat oven to 325.

Shred cooked chicken into mixing bowl; add chopped green onions, undiluted cheese soup, and 1/2 can enchilada sauce. Mix well.

Pour 2-4 tablespoons of enchilada sauce into prepared baking dish. Add small amount of water and swirl to cover bottom of dish. Cut tortillas into quarters.

Make 3 layers as follows: Tortillas, 1/3 of the chicken mixture, 1/3 of each of the cheeses, and 1/2 can of enchilada sauce.

Cover with foil and bake for 30 minutes, then uncover and bake for additional 15 minutes. Let sit for 10 minutes before serving.

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