Chicken Enchilada Casserole for a PartyUser Submitted Recipe
Chicken Enchilada Casserole
1 Rotisserie chicken or 3lbs. boiled chicken pieces (tenderloins) (add garlic salt and pepper to water) save two cups of broth to add to mixture. Can also use turkey pieces if you have leftovers from Thanksgiving.
1 Medium chopped onion
16 oz. sour cream
1 large can cream of chicken soup
2 c. chicken broth
2lbs. shredded Colby & Cheddar (mixed) cheese. Add more cheese if you really like cheese.
1 small can chopped green chilies (mild/Medium/Hot your choice) Add more if you like.
1 bag of Tostitos chips (regular flavored)
If using the Rotisserie Chicken remove from bones and chop into bite size pieces or Cut boiled chicken into bite size pieces.
In blender mix sour cream, chicken soup, broth, green chilies. Once mixed add onion and ¾ of the cheese, stir until mixed well.
In a large baking pan: pour in chips and then add mixture. Stir gently to coat the chips with mix. Add remaining cheese on top and bake in oven at 350 Degrees for 45 minutes.
Serve with Spanish rice and homemade salsa.
ServingsServes 12 to 16 people
no nutrition information available
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