chicken enchilada casserole recipes

- 1 package flour tortillas
- 1.5 lbs cooked chicken
- 1-2 Chicken Bouillon cubes
- 1 medium onion, chopped
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 small can of chiles, chopped
- 1 cup sour cream
- 1/2 cup black olives, chopped
- 1/8 tsp. garlic powder
- 1/2 cup picante sauce
- 1 cup grated cheddar cheese

- 3 lbs Chicken (skin on / bone in)
- 1 can of Cream of Mushroom Condensed Soup
- 1 can of Cream of Chicken Condensed Soup
- 1 4oz can of chopped Green Chillies
- 1 cup Chicken Broth
- 4 cups Corn Chips (approx 1-9 to 10 oz bag of Frito's works)
- 4 tsp Minced Onion
- 1 tsp Chili Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Pepper
- 1/4 tsp Tabasco Sauce OR use your favorite Hot Sauce and flavor to taste
- 8 oz Sharp Cheddar Cheese, grated

- 4 cups shredded Cheddar cheese
- 6 (12 inch) flour tortillas, cut into strips
- 1 (16 ounce) jar salsa
- 1 (16 ounce) container sour cream
- 1 (8 ounce) can chili beans, drained
- 6 skinless, boneless chicken breast halves - cooked and shredded
- 1/4 cup diced onion
- 1 (10.75 ounce) can condensed cream of chicken soup

- 1 tablespoon garlic powder
- 1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
- 1 (10 ounce) can cream of mushroom soup
- 12 corn tortillas
- oregano
- 1 teaspoon salt
- 16 ounces sour cream
- 1 small onion
- 3-4 chicken breasts (or 6 Halves)
- 1 (10 ounce) package cheddar cheese
- 1 (10 ounce) can cream of chicken soup

- 1 1/2 cups sour cream
- 1 (2 1/4 ounce) can sliced olives
- 1 (7 ounce) can diced green chilies
- 2 cups cooked chicken
- 9 corn tortillas
- 2 cups cheddar cheese
- 1 (28 ounce) can tomatoes
- 4 scallions

- 2 cups cooked chicken or cooked turkey
- 12 8-inch flour tortillas
- 1 cup sour cream
- 1 cup onions
- 1 (4 ounce) can green chili peppers
- 1/4-1/2 cup flour (I use 1/2 cup)
- 1 1/2 cups monterey jack cheese
- 1 teaspoon ground coriander
- 2 1/2 cups chicken broth
- 3 tablespoons butter or margarine
- 3/4 teaspoon salt
- 1/2 cup green peppers
- 2 tablespoons butter or margarine

- Ritz cracker crumbs (our preference) or breadcrumbs, to taste (enough to cover top of casserole)
- 8 ounces sour cream
- fresh broccoli florets
- 4-6 boneless chicken breasts
- shredded cheddar cheese, to taste (enough to cover top of casserole)
- grated parmesan cheese, to taste (enough to cover top of casserole)
- salt and pepper
- garlic powder
- 1 can cream of mushroom soup

- 12 corn tortillas
- 2 cups of shredded cooked chicken (or turkey)
- 1 (8 ounce) can tomato sauce
- 1 (8 ounce) can enchilada sauce
- 1 (12 ounce) can corn
- 4 cups of grated cheddar cheese
- 1 (2 1/4 ounce) can olives
- 1 (12 ounce) can black beans

- 1 pound skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 quart chicken broth
- 1 cup masa harina
- 3 cups water, divided
- 1 cup enchilada sauce
- 2 cups shredded Cheddar cheese
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin