CREAMY CHICKEN ENCHILADA CASSEROLE
I got this from a friend a long time ago, and I love it. It's easy to put together, and freezes great for later. Usually when I make this, I make 2 and cook one for the night and freeze one to bake later. Hope you like it too! You can make individual enchiladas and roll them up, or you can layer it like lasagna.
Provided by CookingBlues
Categories One Dish Meal
Time 1h40m
Yield 2 enchilada, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Boil chicken in water until done. Allow to cool and remove the bones and the skin, shredding the chicken. If you are using chicken breasts, simply boil them up and shred them.
- In a large bowl, mix the three soups and the can of diced chiles.
- Add about 1/2 the soup mixture to the shredded chicken along with the chopped onion. (Here's where you can try adding a few diced jalapeno slices to this mixture!) The consistency of this mixture should be like chicken salad: make sure not too runny. Set the remainder of the soup mixture to the side.
- Place about 2-3 Tablespoons of the chicken mixture into a flour tortilla, and sprinkle with a little cheese. Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs.
- NOTE for a quicker prep time: don't roll the individual enchiladas and just layer it (like you would a lasagna) for an enchilada bake. It tastes the same, and half the work involved!
- Add the milk to the remaining soup mixture to thin them out a bit. Pour the rest of the soup mixture on top, since this is the sauce.
- Add the black olives on top (if desired) and cover with cheese. Bake uncovered at 350* for about 30-45 minutes, or until the cheese is bubbly. I serve mine with sour cream, but they are delicious plain!
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Md Badiul Alam
[email protected]This casserole is a great way to feed a crowd. I made it for a party and everyone loved it.
barb smith
[email protected]This recipe is a bit bland for my taste. I think I'll add some extra spices next time.
MD Abdul Zobbar
[email protected]I made this casserole for my friends and they all loved it. They said it was the best chicken enchilada casserole they've ever had.
suzan zuwahu
[email protected]This casserole is a great way to use up leftover chicken. I always have some leftover chicken in the fridge, so this is a perfect recipe for me.
adam ahmedlebda
[email protected]I'm not a fan of cream of mushroom soup, so I substituted cream of celery soup instead. It turned out great!
MD ALamen
[email protected]This casserole is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Basma Toma
[email protected]I would have liked the casserole to be more flavorful. I think I'll add some extra spices next time.
Cory Clarke
[email protected]This recipe is a keeper! I've made it several times and it always turns out great. It's a family favorite.
Shernelle
[email protected]I followed the recipe exactly, but the casserole turned out dry. I'm not sure what went wrong.
LaMaine Williams
[email protected]This casserole was a bit too spicy for me, but my husband loved it. He said it was the best chicken enchilada casserole he's ever had.
Shafaq Butt
[email protected]I'm not a big fan of enchiladas, but I really enjoyed this casserole. The chicken was tender and the sauce was creamy and cheesy. I would definitely make this again.
Gracie Otis
[email protected]This recipe was easy to follow and the casserole turned out great! The chicken was moist and the sauce was flavorful. I will definitely be making this again.
Prince James
[email protected]I made this casserole for a potluck and it was a huge success! Everyone loved it. I especially liked the fact that it was easy to make ahead of time.
KOFI JALIL
[email protected]This creamy chicken enchilada casserole was a hit with my family! It was easy to make and tasted delicious. The chicken was tender and flavorful, and the sauce was creamy and cheesy. I will definitely be making this again.