Casseroles, Mexican - Spanish, Poultry

Enchilada Chicken Casserole

  • 2 1/2 cups Chicken, diced, cooked
  • 15 ounces Evaporated milk
  • 10 ounces Cream of chicken soup, undiluted
  • 1 1/4 ounces Taco seasoning
  • 1 medium Onions, chopped
  • 1/2 cups Celery, chopped
  • 4 ounces Green chilies
  • 6 Corn tortillas, torn into 1" pieces
  • 3/4 cups Cheddar or longhorn cheese, diced

    • In 2 quart casserole combine chicken, evaporated milk, soup, taco mix, onion, celery, chilies, tortillas, and cheese. Microwave at High 11 to 13 Minutes, rotating dish 1/2 turn after 5 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Roy Attig of Loami IL. 

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