Beer makes batters better, meat more tender, and sauces more flavorful.
Alabama-Mexican Chicken Casserole
- add review
- #79001
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 cups coarsely crushed corn chips, divided
1 can (10.75 ounce size) cream of chicken soup
1 can (10 ounce size) enchilada sauce
3 cups cubed, cooked chicken
1/2 cup finely chopped onions
1 cup shredded sharp Cheddar cheese
directions
In greased baking dish combine half the corn chips and the remaining ingredients except for cheese.
Bake at 375 degrees F for 30 minutes. Top with remaining corn chips and cheddar cheese.
Bake another 5 minutes until cheese is melted.
added by
chewonthis
nutrition data
421 calories, 24 grams fat, 16 grams carbohydrates, 35 grams protein per serving. This recipe is low in carbs.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more chicken casserole recipes
reviews & comments
March 24, 2011
i made it last night and it went FAST i wish i made more. it cost maybe about 10bucks. 4 for the chicken 1 for the chips 1 for the soup 1 and change for the enchilada sauce 2 for the cheese i dont like onion so i didnt use it. next time im gonna add some mexicorn i think that would be a GREAT addition. make it and enjoy cause my family did
September 19, 2009
This is absolutely delicious! I always change recipes to my own taste so: I added broth from chicken (about 2/3 cup), I substituted Rotel for enchilada sauce, I used 1/2 cup shredded cheese, as the soup is already deliciously creamy. The whole pan was gone within minutes and to me that is the greatest compliment a cook can get.