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Taos Chicken Enchilada Casserole
At a Glance
- Total
- 1 hr 30 min
- Servings
- 8.00 serving(s)
Categories
- Casserole
- Main Course
- Southwestern
- Baked
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Taos Chicken Enchilada Casserole brings together 1 (10 ounce) can cream of mushroom soup, 1 (10 ounce) can cream of chicken soup, 1/2 cup water (or as needed) in a practical dish for home cooking. It takes about 1 hr 30 min to prepare and cook. It makes approximately 8 servings.
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Equipment
Medium saucepan, large casserole dish, oven
Ingredients
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can cream of chicken soup
- 1/2 cup water (or as needed)
- 1 (4 ounce) can mild green chilies
- 12 blue corn tortillas (or yellow)
- 2 1/2 cups longhorn cheddar cheese, grated
- 2 cups cooked chicken, skinned, boned and cubed
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Instructions
In a medium saucepan place both soups, water and green chilies. Stir the ingredients together and bring the mixture to a boil. Turn off the heat.
In a large well-greased casserole dish place 3 of the tortillas in a staggered pattern. Sprinkle on 1/4 of the cheese. Add 1/3 of the chicken. Spoon on 1/3 of the soup mixture. Repeat the process two more times. Stagger the tortillas differently for each layer.
Top the casserole with a layer of the cheese. Preheat the oven to 350 degrees. Bake the casserole for 1 hour, or until it is hot and bubbly. Prep time does not include cooking time for chicken.
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