Enchilada Casserole
Enchilada Casserole is an moderately easy dinner. Made with 1 chicken, stewed, deboned and cut up, 1 (10 oz.) can enchilada (mild) sauce, 1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted), 1 c. chicken broth or 2 chicken bouillon cubes, dissolved in 1 c. boiling water and 2 tbsp. instant minced onion, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
In a large mixing bowl, combine chicken, enchilada sauce, chicken soup, onion and garlic salt.
Line a greased 12 x 8 x 2-inch baking dish with about 2/3 of the tortilla chips.
Pour chicken mixture over chips.
Sprinkle with cheese and cover with remaining tortilla chips.
Pour chicken broth over chips and sprinkle with paprika.
Bake in preheated 350Β° oven for 30 minutes or until hot and bubbly.
Makes 6 to 8 servings.
Serve with Spanish rice and refried beans.
π· Perfect Pairings
Complete your meal with these
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