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Easy Chicken Enchilada Casserole with Green Sauce

Contributed By: Kara | See all of Kara's recipes
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Rating: 5   Reviews: 10 See Reviews
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Active Time:  15 Minutes
Total Time:  55 Minutes
  6 Servings
This is a great recipe to make in a hurry and to feed a good size family. There's 4 in our family and everyone enjoys a heaping helping!
4 Boneless, Skinless Chicken Breasts - Cooked and Diced
20 Corn Tortillas, Cut Into Bite Size Pieces
1 Small Onion, Diced
1 Small Can (4 oz) of Diced Green Chilis
1 Can (3.8 oz) Sliced Olives
1 Large Can (28 oz) Mild Green Enchilada Sauce
1 Can (10.5 oz) Cream of Chicken Soup
3 Cups Shredded Jack or Colby Jack Cheese (1 C. for Casserole, 2 C. for Topping)
Sour Cream and Chopped Green Onions for Garnish
Preheat Oven to 350 degrees.

Give Casserole Pan/Dish a light spray of non-stick cooking spray.

In a Large Bowl, combine Diced Chicken, Diced Corn Tortillas, Diced Onion, Green Chilis, Olives, Enchilada Sauce, Cream of Chicken Soup and 1 Cup of the Cheese. Mix until well blended.

Pour mixture into Casserole Pan/Dish. Top with remaining 2 Cups of Cheese. Place in oven and cook for 30 minutes. Cheese should be bubbly. Take out of oven, let sit for 10 minutes.

Serve on plates with sour cream and green onions along with a side salad. Serves 6+.

Date Added: 03/30/2009
Spotlight Recipe Review See all 10 reviews »

Rating: 5
by: Roanne, BC Reviewed: 03/19/2010
easy AND yummy!
This is a good and easy recipe. I dashed home on my break, threw the ingredients together and set the timer on my oven. Dinner was ready when I got home! How great is that! I added a jar of sliced roasted red peppers and some cilantro . It added nice color and flavor. I ommitted the olives only because I didn't have any on hand and I used flour tortillas because I like them better than corn. A great tip is to use a pizza cutter to slice through a stack of them.
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