Free Online Recipes
|

Sign Up login
 
 

Chicken Enchilada Casserole (Carol and Pam) Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



      Chicken Enchilada Casserole (Carol and Pam)

Category   Entrees - Maindishes
Sub Category   None
Servings   8-10

Ingredients
6 lrg chx breasts
12 corn tortillas cut into bit sized pieces
1/2 lb mushrooms, sliced
6 T butter
1 onion, chopped
7 oz jar green chili salsa
1/2 lb grated cheddar cheese
1 can sliced black olives
White Sauce (or 3 cups cream of celery soup)
 
6 T butter
6 T flour
1 1/2 c milk
1 1/2 c chicken broth
salt and pepper

Instructions
Boil chicken in water and simmer about 25 min. Remove skin and bones and cut into bite sized pieces. Saute mushroom in butter and use butter to grease casserole dish Prepare white sauce (or use celery soup) Melt butter, whisk in flour til blended. Heat milk and broth and add to flour mix. Let boil, while whisking. Reduce and simmer 5 min. Season to taste. Combine all ingredients except cheese in buttered casserole. Top with cheese and let stand in refrigerator overnight. Bake uncovered in 300 degree oven for 1 1/2 hrs. Let sit before serving Optional- Serve with cilantro, red salsa, and sour cream.


Originally Submitted
7/9/2022





0 Out of 5 from 0 reviews

You can add this Chicken Enchilada Casserole (Carol and Pam) recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.