Chicken Enchilada Casserole 19 Recipe

  • 3 boneless, skinless chicken breasts
  • 1 chicken bouillon
  • 1 teaspoon cumin
  • 1 tablespoon garlic powder
  • 1 can Old El Paso mild Enchilada sauce (16 ounce can)
  • 1 package shredded Mexican Cheese
  • Flour tortillas
Boil chicken breasts in water with 1 Chicken bouillon, cumin and 1 garlic powder for 30 minutes or until chicken done through. Let Chicken cool then shred with forks.

Pour Enchilada sauce in a large bowl. Dip each tortilla in enchilada sauce and lay in a 9X13 baking pan covering its bottom. Add layer of 1/2 of the chicken. Using 1/2 of the cheese, add a layer of shredded Mexican cheese. Add a second layer of dipped tortillas, a layer of chicken and a layer of cheese. Top with one last layer of dipped tortillas; pour enough of remaining enchilada sauce over everything to coat well and keep tortillas from drying out.

Bake at 350° for 20-30 minutes.

Similar Recipes
Chicken Enchiladas
chopped green chilies
cream of chicken soup
enchilada sauce
flour tortillas
Easy Enchiladas
chicken bouillon cubes
chicken breast halves
green enchilada sauce
green onions
shredded cheddar cheese
Quick Chicken Enchiladas
chicken breasts
cream of chicken soup
cream of mushroom soup
Enchilada sauce
evaporated milk

Chicken Enchilada Casserole 19 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2020 Tecstra Systems, All Rights Reserved, RecipeTips.com