Ingredients
Scale
- 2 pounds skinless, boneless chicken breast halves – cooked and diced
- 1 (10.5 ounce) can condensed cream of celery soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can enchilada sauce
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 1 (4 ounce) can diced green chiles
- 1 onion, chopped
- 1 pinch garlic powder
- 1 cup chicken broth
- 1 teaspoon chili powder
- 16 ounces processed cheese spread
- 10 (6 inch) corn tortillas
Instructions
- Preheat oven to 350°F (175°C).
- Combine chicken, soups, enchilada sauce, tomatoes, chiles, onion, garlic, broth, chili powder, and cheese in a pot.
- Cook over medium-high heat until cheese melts and ingredients combine.
- Spread thin layer of mixture in 9×13-inch baking dish.
- Layer remaining mixture and tortillas like lasagna.
- Bake 45-60 minutes until bubbly and cheese browns.
- Let stand 10 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep
- Substitute flour tortillas if preferred
- Top with fresh cilantro or sour cream before serving
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 1120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 85mg