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Chicken Enchilada Casserole


Recipe Description
Preparation Steps:
Boil chicken. Shred meat and discard bones and skin.
Saute onion in oil in saucepan until translucent. Stir in soups, sour cream, green enchilada sauce, and chilies. Heat until warm.
Tear tortillas in to bite sized pieces.​
Level of Difficulty:
Time Needed:
Ingredients:
3-4 lb chicken
1 md onion, finely chopped
1 Tbsp oil
10 3/4 can cream of mushroom soup
10 3/4 oz can cream of chicken soup
1 c sour cream
10 oz can green enchilada sauce
4.5 oz can peeled, diced green chilies
20 corn tortillas
3 c shredded cheddar cheese​
Serves:
6-8 servings​
Directions:
Layer half of sauce, chicken, tortillas, and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce.
Cover. Cook on LOW 5-6 hours or High 2-3 hours.​
 

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ty another one to add to my list of must try thx for sharing!
 

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My recipe is similar and is delicious. It uses cream of celery soup instead of cream of mushroom, has no sour cream or green enchilada sauce.

I make TWO batches, bake, and freeze one pan. Hubby LOVES them!
 

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Never thought of using cream of celery i will try that when i make this i must always make two trays my family eats them for dinner and lunch the next day it's so easy and really inexpensive i found a trick to for the lunch tray i don't add meat just use the cream of chicken meat and no one know's the difference.
 
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