Name: Chicken Enchilada Stacks
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Cooking spray -; Shredded cooked chicken - 3 cups; Condensed cream of chicken soup, undiluted - 1 (10.75 ounce) can; Condensed cream of mushroom soup, undiluted - 1 (10.75 ounce) can; Chopped green chile peppers - 2 (4 ounce) cans; Onion, finely chopped - 1 small; Taco seasoning mix - 3 tablespoons; Corn tortillas, warmed - 6; Shredded Cheddar cheese - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Enchilada Stacks

1. Cooking spray -

2. Shredded cooked chicken - 3 cups

3. Condensed cream of chicken soup, undiluted - 1 (10.75 ounce) can

4. Condensed cream of mushroom soup, undiluted - 1 (10.75 ounce) can

5. Chopped green chile peppers - 2 (4 ounce) cans

6. Onion, finely chopped - 1 small

7. Taco seasoning mix - 3 tablespoons

8. Corn tortillas, warmed - 6

9. Shredded Cheddar cheese - 2 cups

How to cook deliciously - Chicken Enchilada Stacks

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.

2. Stage

Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.

3. Stage

Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.

4. Stage

Bake in the preheated oven, uncovered, until heated through, about 30 minutes.