Chicken Enchilada Casserole

cf kitchen

Back to Recipes
Lunch
Dinner

Chicken Enchilada Casserole

(0)
Rate Recipe You've already rated
Rate this recipe
Thanks for rating this recipe!
Back to recipe
 
12
Total Servings
520
Calories Per Serving
10 g
Fat Per Serving
Chicken Enchilada Casserole

Ingredients

1½ pounds of cooked, chopped chicken

1 packet taco powder

1 can (15 ounce) enchilada sauce

3 cups cooked rice

3 cups crushed tortilla chips

1 can cream of mushroom chicken soup

Shredded cheese

Directions

  1. Mix the taco powder into the chicken using a little water.  
  2. Then stir in all other ingredients (except cheese).
  3. Pour mixture into a 9x13 pan and cover with shredded cheese.  
  4. Bake at 350°F for 20 minutes.
  5. Serve with additional tortilla chips and top with salsa and sour cream!

Want to beef up this enchilada casserole? Try using cooked steak instead of chicken. Beef generally contains more calories and fat. 

Learn more about how not all fats are created equal