Chicken Enchilada Stacks

on the other hand of rolling going on enchiladas, I prefer to stack them. Dinner can be roughly the table in out cold asleep an hour if you use a rotisserie chicken.

The ingredient of Chicken Enchilada Stacks

1. cooking spray
2. 3 cups shredded cooked chicken
3. 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
4. 1 (10.75 ounce) can edited reduced cream of mushroom soup, undiluted
5. 2 (4 ounce) cans chopped green chile peppers
6. 1 small onion, finely chopped
7. 3 tablespoons taco seasoning blend
8. 6 corn tortillas, warmed
9. 2 cups shredded Cheddar cheese

The instruction how to make Chicken Enchilada Stacks

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish taking into consideration cooking spray.
2. enlarge chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.
3. Lay 1 tortilla in the prepared baking dish. culmination similar to 1/3 cup of the chicken mixture; cover once some Cheddar cheese. Repeat layers similar to permanent tortillas, chicken mixture, and cheese.
4. Bake in the preheated oven, uncovered, until irritated through, just about 30 minutes.

Nutritions of Chicken Enchilada Stacks

calories: 449.5 calories
carbohydrateContent: 25.2 g
cholesterolContent: 101.7 mg
fatContent: 23.9 g
fiberContent: 2.3 g
proteinContent: 32.5 g
saturatedFatContent: 10.9 g
servingSize:
sodiumContent: 1721.8 mg
sugarContent: 3.9 g
transFatContent:
unsaturatedFatContent: