Garlicky Enchilada Casserole

15 m
1 h 20 m
Ready in:
1 h 35 m
This Garlicky Enchilada Casserole can be prepared on day and cooked on the next one - a wonderful idea for busy people!
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Servings: 8
Chicken breast halves
2 lbs., skinless, boneless, cooked, diced
Condensed cream of celery soup
1 (10.75 oz.) can
Condensed cream of chicken soup
1 (10.75 oz.) can
Enchilada sauce
1 (10 oz.) can
Tomatoes with green chili peppers
1 (14.5 oz.) can, diced
Green chili
1 (4 oz.) can, diced
1 onion, chopped
Garlic powder
1 pinch
Chicken broth
1 cup
Chili powder
1 tsp.
Processed cheese spread
16 oz.
10 (6 oz.) corn tortillas
    1. Preheat the oven to 350° F/180° C/ Gas Mark 4.
    2. Prepare a 5-quart pot and add the first 11 ingredients (from chicken to processed cheese spread) to it.
    3. Heat the mixture over a medium heat until the cheese melts and all the ingredients are well combined.
    4. Layer the mixture in a 9*13 baking pan and add the tortillas. Arrange them as you would lasagna.
    5. To avoid sticking, put a thin layer of the sauce on the bottom of the dish.
    6. Bake for 45 minutes to 1 hour until cheese starts to bubble. Cool for at least 10 minutes before serving.
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