Chicken enchilada casserole
Chicken enchilada casserole
Ingredients/Components
- can evaporated milk - 1 item
- cans cream of mushroom soup - 2 item
- grated Monterey Jack cheese - 1 1
- whole chicken, cooked or 4 chicken breasts - 1 item
- 8 large flour enchilada shells - 1 pkg
- can chopped and peeled green chilies - 1 item
How to make chicken enchilada casserole:
Layer 4 enchilada shells on the bottom of a 9 x 13-inch casserole dish. Mix together all of the remaining ingredients (except cheese) in a mixing bowl. Spoon in half of the meat mixture and sprinkle on half of the cheese. Trim off excess enchilada shells. Repeat with remaining shells, meat mixture and cheese. Bake at 350° for 45 minutes. Let stand 15 minutes before cutting.Recipe categories: Chicken, Main dish, Casseroles.
Rating:
Related ingredients:
sugar, milk, salt, vegetable oil, garlic salt, can cream of chicken soup, cans cream of chicken soup, boneless chicken breasts
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