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

Print Friendly Recipe Recipe Information Source: Helen Johnson Ingredients 1 bag crushed corn chips 1 can cream of mushroom soup 1 can cream of celery soup 1 can cream of chicken soup 1 4 oz (112 grm). can diced green chiles 1 onion, chopped 2-1/2 lbs (1.1 kg). chicken, cooked and shredded or cut in cubes grated cheese for topping (Cheddar or Cheddar-Monterey Jack mixture) Preparation Saute green chiles and onion in small amount of butter or oil. Mix soups and chicken together. Add soup/chicken mixture to green chilies and onions. Heat through. In a casserole dish layer tortilla chips, chicken mix. Repeat layers ending with chicken mixture. Top with cheese. Bake in 350 degree (175 C.) oven or microwave until cheese is melted (about 30 min in oven). Comments

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