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New Mexican Enchilada Casserole

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  Canned boned chicken 20 Ounce (4 cans, 5 ounces each)
  Enchilada sauce 1 Can (10 oz)
  Condensed cream of mushroom soup 10 3⁄4 Ounce, undiluted (1 can)
  Instant minced onion 2 Tablespoon
  Garlic salt 1⁄2 Teaspoon
  Corn chips 10 1⁄2 Ounce, divided (1 package)
  Shredded sharp cheddar cheese 1 1⁄2 Cup (24 tbs)
  Chicken bouillon cubes 2
  Boiling water 1 Cup (16 tbs)
  Parsley 1 Teaspoon
  Paprika To Taste

In a large mixing bowl, combine chicken, enchilada sauce, mushroom soup, onion and garlic salt.
Line a greased 12x8x2-inch baking dish with about two-thirds of the corn chips.
Pour chicken mixture over chips.
Sprinkle with cheese and cover with remaining corn chips.
In a small saucepan, combine bouillon cubes and boiling water; stir until dissolved.
Pour over mixture in baking dish.
Sprinkle with parsley flakes and paprika.
Bake in a preheated 350-degree oven for 30 minutes, or until done.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
30 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3588 Calories from Fat 2023

% Daily Value*

Total Fat 224 g344.7%

Saturated Fat 62 g309.8%

Trans Fat 0 g

Cholesterol 559.2 mg186.4%

Sodium 9058.9 mg377.5%

Total Carbohydrates 216 g72%

Dietary Fiber 17.3 g69.2%

Sugars 6.6 g

Protein 186 g372.8%

Vitamin A 150% Vitamin C 12.3%

Calcium 146% Iron 11.2%

*Based on a 2000 Calorie diet

New Mexican Enchilada Casserole Recipe