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Chicken Enchilada Casserole
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Chicken Enchilada Casserole

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (10 oz.) cream of mushroom soup
1 can (10 oz.) cream of chicken soup
1 can (10 oz.) tomatoes with green chilies
1 can (4 oz.) chopped green chilies
1 can (4 oz.) chopped black olives
1 can (10 oz.) whole kernel corn
1 pkg (8 oz.) cream cheese, softened
2 cups cooked shredded chicken
5 burrito size tortillas
3 cups of your favorite shredded cheese, divided
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Let's Make It
1
Open and drain all cans. In a large bowl add all ingredients except tortillas and 1-1/2 cups of cheese. Mix thoroughly.
2
Spoon 1/2 of mixture into tortillas and roll them up. Place side by side in a greased 9x13 pan. Spread remaining mixture evenly over top of filled tortillas. Sprinkle with remaining cheese.
3
Bake 30 minutes at 400 degrees F. Let stand 5 min before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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