Chicken Enchilada Casserole I Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Chicken Enchilada Casserole I Recipe). A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!

Brief

Servings: 8

Yield: 8 servings

Chicken Enchilada Casserole I Recipe

Ingredients

2 pounds skinless

boneless chicken breast halves - cooked and diced

1 (10.75 ounce) cancondensed cream of celery soup

1 (10.75 ounce) cancondensed cream of chicken soup

1 (10 ounce) can enchilada sauce

1 (14.5 ounce) can diced tomatoes with green chile peppers

1 (4 ounce) can diced green chiles

1 onion

chopped

1 pinch garlic powder

1 cup chicken broth

1 teaspoon chili powder

16 ounces processed cheese spread

10 (6 inch) corn tortillas

Mexican White Cheese DipSauce

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a 5 quart pot combine the chicken cream of celery soup cream of chicken soup enchilada sauce diced tomatoes and green chiles onion garlic chicken broth chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.

Step 3

In a 9x13 inch baking dish layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering place dish in the preheated oven and bake for 45 minutes to 1 hour until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

Nutritional Information

Chicken Enchilada Casserole I Recipe

Servings Per Recipe:8

Calories: 532.8

% Daily Value *

Protein: 46.6g 93%

Carbohydrates: 30.5g 10%

Dietary Fiber: 3.6g 14%

Sugars: 2.2g

Fat: 24.9g 38%

Saturated Fat: 12.1g 60%

Cholesterol: 139.2mg 46%

Vitamin A Iu: 1286.8IU 26%

Niacin Equivalents: 20mg 154%

Vitamin B6: 0.6mg 40%

Vitamin C: 16.9mg 28%

Folate: 21.8mcg 6%

Calcium: 400.4mg 40%

Iron: 2.5mg 14%

Magnesium: 82.9mg 30%

Potassium: 621.3mg 17%

Sodium: 2042.9mg 82%

Thiamin: 0.2mg 16%

Calories From Fat: 223.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.