This is the greatest method for producing luscious, tender liver. This will be fun for kids too!
| Servings: | 7 |
| Yield: | 6 to 8 servings |
Ingredients
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 cups shredded, cooked chicken meat
- 1 (4 ounce) can diced green chiles
- 1 onion, finely diced
- 1 (8 ounce) container sour cream
- 2 cups shredded Cheddar cheese
- 8 (10 inch) flour tortillas
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the soups, chicken, green chiles, onion and sour cream in a medium size bowl. Set aside.
- Rip tortillas into bite size pieces and layer 1/3 onto the bottom of a 9×13 inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, making sure to end with cheese on the top layer. Bake in preheated oven for about an hour and serve.
Nutrition Facts
| Calories | 614 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 13 g |
| Sodium | 1386 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I gave this dish a 5 rating because so many different variations can be created from the base recipe. I used corn tortillas instead, and I added to taste, cumin powder, garlic salt, crushed red pepper, and I added about 1/4 cup more sour cream because other reviews said it needed more liquid. I topped it off with thinly sliced Roma tomatoes and salsa. Next time I’m going to brown the onions first, and add chopped jalapeño. It is a very tasty recipe that is easy to make, and I will definitely keep experimenting with it!
Excellent recipe. The only change and addition (this first go), toasted the tortillas before layering, added family favorite Mexican seasonings.
When I made this I left out the onions, but followed the recipe exactly otherwise. It tasted just like my recipe for Chicken Enchiladas, just a quicker version. My family loved this and I’ll be making this again!!
spray pan w/ pam, etc…, add soups to bottom before adding tortillas, etc… Make two layers, top w/ extra chess in last 5 min.
It just tasted like the cream of soups and was very runny.
We really enjoyed; used breasts, added Cumin, Garlic powder. and Taco seasoning, just a little of each.
I made this tonight using leftover chicke and it was a big hit with my family. Only changes I made were adding a little more chicken and cheese. I don’t often find a recipe that both my kids like but everyone had seconds. Very quick to assemble and easy on the budget. Will definitely make again.
I just fixed this today for the upteenth time (I found the recipe on here some years ago) . . it’s as good today as it was the first time I fixed it. The only thing I do differently is instead of the green chilis I use picante sauce (easier on my stomach) . . thanks so much for this delicious recipe!!!!
Big hit! My daughter and I loved this. I am looking forward to making this again.
I followed some suggestions by reviewers and made the following tweaks: 1-I added canned, cooked chicken for the sake of time, a small (1/3 or so of a cup) of salsa verde, hot diced chiles and taco seasoning. I think the onions needed to be sauteed or omitted because it did not add to the meal. But other than it was great! will make again.
No changes to recipe at aii…even picky father-in-law senjoyed. Will keep making as is.
cook only about 45 min.
Very good. This is pretty similar to my mom’s chicken enchiladas. I omitted the mushroom soup, added another can of diced green chiles and added celery. I sauteed the celery and onion in butter first and added the cooked chicken to the onion and celery. I then filled each tortilla with the onion, celery, chicken mixture and added a little cheese in each tortilla. I opted to make enchiladas instead of tearing the tortilla into bite sized pieces.
Very easy recipe…Turned out way more creamier than the picture suggests. That may be my fault as I didn’t use all the tortillas the recipe called for. Next time I may even cut down the soups from 2 cans to 1.5…Served with fresh garden tomatoes the flavor was great…Just too creamy for my liking.
This recipie was boring, absolutly no flavor.
I used only 1/2 can cream of mushroom and only 1/2 can cream of chicken, following another reviewer. I also chopped the onion coarsely due to personal preference. The dish was very good, slightly crunchy with the onions and very flavorful. Reduce the amount of soups and this is a 5 star.
I’ve been making this casserole for years with just a few changes. I substitute green enchilada sauce for the cream of mushroom soup (1/2 can of sauce) I also use corn tortillas quick dipped in hot oil and drained instead of the flour for more of the enchilada flavor. I always top with copped lettuce and tomatos.
Followed the recipe exactly but found this to be a little to soupy for my taste. I’m not sure I would try this recipe again.
Good recipe! I added some cumin to give it more of a mexican taste. I think might taste better using corn tortillas and reduced sodium soups … it came out a little too salty for my tastes.
This recipe turned out very good for us and I thank you for it.
I’ve made this twice and both times it came out wonderful! Great recipe. I didn’t have green chiles or onions, so I seasoned the chicken to make it a little spicy and it turned out great. My husband went for seconds both times, so this must be a good one!