Dinner

Creamy Chicken Enchilada Cassarole is for Dinner.

Creamy Chicken Enchilada Cassarole takes several minutes to prepare.

Creamy Chicken Enchilada Cassarole takes several minutes to cook.

Creamy Chicken Enchilada Cassarole makes 16 servings.

The ingredients for Creamy Chicken Enchilada Cassarole are:

6 Broiled Chicken Breast
16 tbp of Sour Cream
1 24 oz can of Cream of Chicken
1 24 oz can of Cream of Mushroom
2 8oz packages of Colby & Monterey Jack Shredded Cheese
18 corn tortillas
5 Jalapenos ( use more or less depending on spicyness wanted)
2 4oz cans of fire roasted Greeen Chilies

Here is how you make Creamy Chicken Enchilada Cassarole:

Boil 6 chicken breast, shred once done and cooled. In a pan with a bit of the broth from the chicken, saute green chilies and jalapenos , mix into the chicken. Mix in a pan on medium heat sour cream, cream of chicken, and cream of mushroom . Add salt and peper to taste , I love lots of pepper in this dish! Mix sauce with chicken. In a cassorole dish, line 6 tortillas on the bottom add chicken mixture and then about a cup of cheese. Continue layering until pan is full. LOL I use a deep pan and usually make it three layers high ,I still have left over mixture . I usually freeze it. *** This make 16 servings I usually served this with my homemade spanish brown rice and/ or black beans.Number of Servings: 16Recipe submitted by SparkPeople user DIAMONDLJ22.

The nutritional information for Creamy Chicken Enchilada Cassarole is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 354.6

• Total Fat: 16.8 g
• Cholesterol: 83.1 mg
• Sodium: 840.3 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 2.0 g
• Protein: 29.7 g