Chicken Enchilada Casserole I

Name: Chicken Enchilada Casserole I
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 411 grams diced tomatoes with green chile peppers; 235 milliliters chicken broth; 1 teaspoon chili powder; 305 grams condensed cream of celery soup; 305 grams condensed cream of chicken soup; 10 6-inchs (6 inch) corn tortillas; 10 6-inchs (6 inch) corn tortillas; 283 grams enchilada sauce; 283 grams enchilada sauce; 1 pinch garlic powder; 113 grams diced green chiles; 1 onion, chopped; 454 grams processed cheese spread; 907 grams skinless, boneless chicken breast halves - cooked and diced

You can never have too many main course recipes, so give Chicken Enchilada Casserole I a try. One portion of this dish contains roughly 28g of protein, 21g of fat, and a total of 476 calories. This gluten free recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Allrecipes requires garlic powder, chicken broth, chili powder, and processed cheese spread. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese.

Ingredients you will need

Cream Of Chicken Soup

Cream Of Celery Soup

Enchilada Sauce

Chicken Broth

Chili Powder

Green Chili Pepper

Tomato

Chicken

Cheese

Garlic

Onion

Equipment you will use

Pot

Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.

Ingredients you will need

Cheese

In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Baking Pan

Oven

Let stand and cool for at least 10 minutes before serving!

Equipment

Oven

Pot

Baking Pan

Ingredients

Servings:

411grams

diced tomatoes with green chile peppers 235milliliters

chicken broth 1teaspoon

chili powder 305grams

condensed cream of celery soup 305grams

condensed cream of chicken soup 106-inchs

(6 inch) corn tortillas 106-inchs

(6 inch) corn tortillas 283grams

enchilada sauce 283grams

enchilada sauce 1pinch

garlic powder 113grams

diced green chiles 1

onion, chopped 454grams

processed cheese spread 907grams

skinless, boneless chicken breast halves - cooked and diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Argyle Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Argyle Pinot Noir

Argyle Pinot Noir is honest and unmingled. The 2012 vintage for Pinot Noir made itself. Fermented in small lots, and blended for purity, this year's blend croons of ripe, red raspberry, morello cherry and a hint of backwoods spice. No other word can describe the palate but lush. Gentle, slightly firm tannin beneath, the acid sings true and long. Enjoy early, or sit on it a few years for enhanced nuance.