Mexican Chicken Enchilada Casserole
This is an easy version of a Mexican chicken enchilada casserole. It is one of those Campbell soup recipes we all love because they are not only quick and easy to make, they are also fabulous.
Ingredients
- 4 chicken breast, boneless skinless
- 1 - 10 ounce can condensed cream of mushroom soup
- 1 - 10 ounce can condensed cream of chicken soup
- 1 can corn niblets, small
- 10 ounces canned diced tomatoes with green chilies, mild or hot
- 10 flour tortillas
- 2 cups cheddar cheese, shredded
Instructions
- Boil chicken until cooked through. Drain and cool. When cool enough to handle, tear the chicken apart.
- Preheat oven to 375°F.
- In a large bowl combine the chicken, both soups, and tomatoes. Mix well.
- Cut the tortillas into fourths. In a large 9"x13" baking dish layer tortillas, then chicken mixture and cheese. Repeat another layer or two, until chicken mixture and cheese are gone, making sure the top layer is cheese. Bake until it is heated through and the cheese is melted and hot, about 30 minutes.
- Great served with sour cream and salsa.
Nutrition
Calories: 683kcalCarbohydrates: 41gProtein: 60gFat: 30gSaturated Fat: 14gTrans Fat: 1gCholesterol: 174mgSodium: 1804mgPotassium: 1024mgFiber: 2gSugar: 5gVitamin A: 713IUVitamin C: 8mgCalcium: 446mgIron: 5mg
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