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Enchilada Casserole
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Enchilada Casserole

1 Min(s)
1 Min(s) Prep
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6 servings
Original recipe yields 6 servings
4 cups broken tortilla chips
3 to 4 cups shredded cooked chicken *
1/2 lb. (8 oz.) VELVEETA®, cut up
1 can (8 oz.) diced tomatoes and green chiles, undrained
1 cup onions, diced ( optional)
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
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Let's Make It
1
Preheat oven to 350°F. Layer 1/2 of the chips, chicken, VELVEETA, tomatoes and onions in 12x8-inch baking dish. Repeat layers. Mix soup and milk; pour over ingredients in baking dish. Top with additional VELVEETA, if desired. Cover; bake for 30 minutes. Uncover; bake for an additional 10 minutes or until hot. Makes 6 to 8 servings. Serve with hot cooked rice and beans, if desired.
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
6 to 8
* 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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