Mexican

Beef and Chicken Enchilada Casserole is for Dinner.

Beef and Chicken Enchilada Casserole takes 15 minutes to prepare.

Beef and Chicken Enchilada Casserole takes 20 minutes to cook.

Beef and Chicken Enchilada Casserole makes 15 servings.

The ingredients for Beef and Chicken Enchilada Casserole are:

1 lb. Ground Venison (or beef)
1 packet Taco Seasoning
1 14 oz bag of tortilla chips
2 10 oz cans chicken chunks (1 can drained)
2 cans Rotel (1 can drained)
2 cans Cream of Chicken Soup
1 5 oz can Evaporated Milk
2-4 cups Shredded Mexican Cheese Blend - depending on taste
1 can Refried beans

Here is how you make Beef and Chicken Enchilada Casserole:

Brown ground venison. Add taco seasoning per packet instructions. Set aside.In a large bowl, mix chicken chunks, Rotel, Cream of Chicken Soup, and evaporated milk.Open chip bag. Hold end closed and crush chips into small pieces. 1.Pour 1/2 of chips into large casserole. 2.Spread 1/2 of chicken mixture on the chips. 3.Put 1/2 of the venison on chicken mixture - will not cover completely. 4-Sprinkle on 1/2 of the cheese.Repeat 1-3 with remaining chips,chicken, and venison.Spread on refried beans.Sprinkle on remaining cheese.Bake at 350 for 20-25 minutes. Let cool about 5-10 minutes.Serving Size: makes 15 servingsNumber of Servings: 15Recipe submitted by SparkPeople user JSTAR87.

The nutritional information for Beef and Chicken Enchilada Casserole is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 418.2

• Total Fat: 20.0 g
• Cholesterol: 78.1 mg
• Sodium: 1,273.3 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 3.0 g
• Protein: 29.4 g

Beef and Chicken Enchilada Casserole is Mexican cuisine.