Chicken Enchilada Casserole

Bettye S. Auger
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • Salt and pepper to taste
  • 1 (4 to 5 lb) chicken
  • 1 large onion, diced
  • 1 large bell pepper
  • 4 cup chicken broth
  • 1 tsp garlic powder
  • 2 (3 to 4 oz) jar green chilies, chopped
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 1/2 dozen flour tortillas
  • 1 lb Cheddar cheese, grated (or 1/2 Cheddar and 1/2 lb American)

Cook chicken until tender. Remove from broth and cool. Debone and cut into small pieces. Save broth.

In small amount of at removed from broth, cook onion, and bell pepper until slightly wilted. Add chicken broth, salt, pepper, garlic powder, and chopped chicken. Add chopped chilies, mushroom and celery soups, and sear thoroughly.

Cut tortillas in quarters or leave whole. In a 4 to 6 quart dish arrange layers of tortillas, chicken mixture, and grated cheese. Cover and bake at 325 degrees for 35 minutes. Serves 15. Cost per serving $0.79. Total cost is $11.85.


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