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Alabama-Mexican Chicken Casserole
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- #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.
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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.