Dinner

Chicken/Turkey Enchilada Casserole is for Dinner.

Chicken/Turkey Enchilada Casserole takes several minutes to prepare.

Chicken/Turkey Enchilada Casserole takes several minutes to cook.

Chicken/Turkey Enchilada Casserole makes 6 servings.

The ingredients for Chicken/Turkey Enchilada Casserole are:

1 Grilled boneless, skinless chicken breast (or leftover turkey)
1 Can of Cream of Chicken soup
1/4 cup sour cream
3/4 cup 1% milk
12 white corn tortillas (don't use flour tortillas!)
2 small cans of chopped green chili's
1 cup of Cheddar Cheese
1/2 cup of Monterey Jack Cheese

Here is how you make Chicken/Turkey Enchilada Casserole:

In a sauce pan, heat the sour cream, cream of chicken soup, and milk.Chop the chicken breast - I like mine cooked on the grill then chopped/pulled apart. This is also a great way to get rid of left over turkey.Mix the chicken with the 2 cans of chili's and the cheese, but reserve 1/2 cup of cheddar to sprinkle on the top.Spoon a little of the soup mixture into a 9x13 baking dish (just barely coat the bottom.)Heat the tortillas in a non-stick pan so they're softer. Put a glob of the chicken mixture in the middle and roll it. Put it in the baking dish. Continue doing that until all tortillas are filled. Spoon soup mixture over the tortillas - use a spoon to separate them so the sauce gets between them.Sprinkle the remaining cheese over the top.bake at 350 for approximately 30-40 minutes until bubbly and golden brown on top.Serves 6 - serving size: 2 EnchiladasNumber of Servings: 6Recipe submitted by SparkPeople user TECHNOID.

The nutritional information for Chicken/Turkey Enchilada Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 351.2

• Total Fat: 16.5 g
• Cholesterol: 55.7 mg
• Sodium: 582.8 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 3.5 g
• Protein: 21.7 g