Chicken Enchilada Casserole I

A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!

Step: 1

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

Step: 2

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

Step: 3

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

Per Serving: 533 calories; protein 46.6g; carbohydrates 30.5g; fat 24.9g; cholesterol 139.2mg; sodium 2042.9mg.

Preparing your food in advance can be best to feel enjoyable that you do it with your likely music in the background , a soothing beverage of choice or even a partner. It is thoughtful to write every step you fell right to create the meal , which may include all of it from your tools and utensils to your processing menu . Be sure to list the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the right ingredients . This includes all of from pots, pans, bowls and utensils to those core of items that are easy to forget, like as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or sprinkle items to your main food and long tweezers to arrange smaller and thinner dish are a likely for all of home chef.