Chicken Enchilada Casserole
Chicken Enchilada Casserole is an moderately easy dinner. Made with 1 to 2 lb. chicken, cooked (boiled), 19 to 28 oz. can enchilada sauce, 1 can cream of mushroom soup, 1/2 c. chopped onion and 16 oz. bag tortilla chips, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Spray a 9 x 13-inch Pyrex dish with nonstick spray.
Layer chips almost to top of pan.
Mix chicken (take off of bone), enchilada sauce, soup and onion.
Pour over chips.
Spread cheese over top.
Then pour chicken broth over the cheese.
Bake at 350Β° for 1/2 hour.
π· Perfect Pairings
Complete your meal with these
/222415-manhattan-cocktail-mfs-1-5236903c1c7c4078b3394192862ef820.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment