Give your main dish a Mexican spin with this Chicken Enchilada Casserole recipe. With only 15 minutes of prep, this chicken enchilada casserole recipe is sure to be a hit any night of the week.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup salsa, divided
2 cups chopped cooked chicken
1 can (284 mL) no-salt-added condensed cream of chicken soup
1/2 lb. (225 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes
6 corn tortillas (6 inch), cut in half
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How do I make it ?
Heat oven to 350°F.
Reserve 1/4 cup salsa for later use. Combine chicken, soup and Velveeta; spread 1 cup chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray.
Top with layers of half each of the tortilla halves, remaining salsa and remaining chicken mixture; repeat layers.
Bake 30 to 35 min. or until heated through. Serve topped with reserved salsa.
Kraft Kitchen Tips!
Use Your Microwave
Assemble casserole as directed, using an 8-inch square microwaveable dish. Microwave on HIGH 10 to 14 min. or until heated through.
Serve with bagged salad greens topped with your favourite Kraft Dressing, such as Rancher's Choice.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 5 g
Cholesterol 50 mg
Sodium 930 mg
Total carbohydrate 19 g
Dietary fibre 2 g
Sugars 6 g
Protein 16 g
6 servings, 1/6 recipe each
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.