Mexican

Chicken Enchiladas (TexMex, casserole) is for Dinner.

Chicken Enchiladas (TexMex, casserole) takes 45 minutes to prepare.

Chicken Enchiladas (TexMex, casserole) takes 45 minutes to cook.

Chicken Enchiladas (TexMex, casserole) makes 8 servings.

The ingredients for Chicken Enchiladas (TexMex, casserole) are:

1 whole chicken boiled and deboned, shredded (a lot of the time I use only half of the chicken, and save the other half for another recipe)
1 box (can) cream of mushroom Pacific brand (gluten free)
1 box (can) cream of chicken Pacific brand (gluten free)
1 14 oz bag Corn chips gluten free (or 250-300 grams)
1 lb cheddar cheese shredded
1 4 oz can diced green chiles

Here is how you make Chicken Enchiladas (TexMex, casserole):

Boil chicken and de-boned, and shredded or cut into smaller pieces.Preheat oven to 350*In pot add chicken, broth chiles and soups.In greased 9x13 pan layer chips and chicken mix top with cheese bake at 350 for 30 mins, You should have several layers ending with the cheese on top.Serving Size:?Makes 1 9x13 casserole, 6-8 servings depending on size of serving.

The nutritional information for Chicken Enchiladas (TexMex, casserole) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 581.6

• Total Fat: 36.9 g
• Cholesterol: 127.2 mg
• Sodium: 1,346.8 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 2.6 g
• Protein: 31.2 g

Chicken Enchiladas (TexMex, casserole) is Mexican cuisine.

The dietary needs meet for Chicken Enchiladas (TexMex, casserole) is Gluten Free