Chicken Enchilada Casserole Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Source: Teresa Aulds Serves/Makes:4 Ingredients 2 chicken breasts, cooked, deboned, and diced or shredded. 8 oz (224 grm). sour cream 1 box Mexican Velvetta processed cheese 1 can cream of chicken soup 1 package flour tortillas Preparation Melt cheese, add chicken and soup. Microwave until hot. Add sour cream and stir. Layer bottom of pan with tortillas. Top with layer of chicken mixture. Layer more tortillas and mixture until the mixture is gone. Bake at 300 degrees (150 C.) until heated all the way through, about 10 to 15 minutes. Comments Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.