Chicken - Green Chili Chicken Enchilada Casserole

  • 1 lb chicken cooked and chopped
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 soup can of water
  • 1 cup green chili peppers, de-seeded, skinned, chopped
  • 1/2 lb colby jack cheese, grated
  • 1/2 tsp ADAMS CELERY POWDER
  • 2 large eggs, beaten
  • 2 tsp ADAMS CHILI POWDER
  • 1 tsp ADAMD GARLIC POWDER
  • 1/3 cup ADAMS CHOPPED ONION, softened in 1/3 cup of water
  • 1 Tbl ADAMS MULTI SEASON
  • 3/4 cup plain yogurt or sour cream
  • 1 pkg 24 count corn tortillas
Preheat oven to 350 degrees. Combine all ingredients except tortillas in a large pot. Heat on low until the cheese melts into the mixture, stirring constantly. Lightly grease a large casserole dish. Cut tortillas into 4 triangular pieces. Alternately layer mixture and tortillas in casserole dish. Garnish with strips of green chili peppers and sour cream as desired.

» photo

green chicken enchiladas

Back To Recipe