Enchilada Casserole with Canned Chicken

      

June 6, 2018

A deliciously easy way to get dinner on the table, especially when you use food storage!  This can be made entirely from your short-term food supply.

  • Prep: 15 mins
  • Cook: 35 mins
  • Yields: 12 servings

Ingredients

1 ½ C Sour Cream

2 Cans (10 ¾ oz) Cream of Chicken Soup (click HERE to learn how to do it from your food storage magic mix)

1 Can (7 oz) Diced green Chiles

1 Can (10 oz) Mild enchilada sauce

3 C cooked chicken or 3 cans chicken or turkey, drained (save the juices for broth!)

12 Corn tortillas, torn into bite size pieces (or Tortilla chips)

1 ½ C grated Cheese (Cheddar)

Directions

1Save 1/2 C. of grated cheese and mix all other ingredients in a bowl.

2Pour mixture into 9×13 pan and top with remaining cheese.

3Cover and bake at 350 for 45 minutes.

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1 Review

Marti Castle Warr

November 15, 2020

It seems the directions for this recipe are a bit incomplete. What do we do after the baking is done? How is it served?

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