Monday, September 14, 2009

Chicken Enchilada Casserole

5 Comments

This is a family favorite. Our Army Boy always requests it when he's home :).

Chicken Enchilada Casserole

8 ounces tortilla chips
2 cups shredded cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 to 2 cups cooked, chopped chicken

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

In a bowl, combine soups, milk, and spices. Fold in chicken.

Lightly crush half the chips in the bottom of the pan. Layer half the soup mixture, then half the cheese. Repeat with chips, soup, and cheese.

Place in oven and bake for 20 to 25 minutes until bubbly and the cheese is melted.

I have included this recipe when I've done Once-A-Month cooking. I mixed the soup, milk, and chicken together and put in a container in the freezer. I then put it in the fridge the night before I wanted to make this casserole to thaw. The next day, I put the casserole together.


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5 comments:

Neuffj September 15, 2009 at 8:10 AM

OH my heck, this sounds sooooooo good! The Neuff

Happy Nester September 15, 2009 at 10:40 AM

This sounds great. My family would love it. Thanks for sharing.

Lisa@BlessedwithGrace September 15, 2009 at 12:00 PM

Yum! I think I will make this tonight!!! I am going to defrost some chicken right now! Happy TMTT!

michelle September 15, 2009 at 2:21 PM

This looks yummy! Reminds me of a taco casserole I make, with a few differences!

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