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Chicken Enchilada Casserole I

Chicken Enchilada Casserole I Recipe

  • 2 pounds skinless, boneless chicken breast halves - cooked and diced
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can enchilada sauce
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • 1 (4 ounce) can diced green chiles
  • 1 onion, chopped
  • 1 pinch garlic powder
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 16 ounces processed cheese spread
  • 10 (6 inch) corn tortillas
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 531
Total Fat 24.8g
Saturated Fat 12.1g
Cholesterol 139mg
Sodium 1923mg
Total Carbohydrate 30.4g
Dietary Fiber 3.6g
Sugars 2.1g
Protein 46.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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