Wednesday June 19th 2019

Primo Enchilada Casserole With Chicken or Turkey

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Rating: 2.7/5 (18 votes cast)

Recipe: Primo Enchilada Casserole With Chicken or Turkey

Summary: A Flavorful Chicken or Turkey Filling Layered Between Corn Tortillas.


  • 2 tablespoons fresh cilantro, snipped
  • 4 cups shredded cooked chicken or turkey
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 package (8 ounces) shredded Mexican-style cheese blend, divided
  • 1 cup sour cream
  • 1 can (4 ounces) chopped green chilies, undrained

  • 1 1/8 teaspoons chili powder, divided
  • 1/2 teaspoon ground cumin
  • 11 (6-inch) corn tortillas
  • Vegetable oil


  1. Preheat oven To 35O°F.
  2. Snip cilantro with Kitchen Shears.
  3. In a 2-Quart Batter Bowl, combine cilantro chicken, soup, 1 l/2 cups of The cheese, sour cream, chilies, l teaspoon of the chili powder and cumin; mix well.
  4. Place 4 tortillas on bottom of 9″ Square Baker, overlapping in middle.
  5. Spoon 2 cups of the chicken mixture over tortillas; spread evenly in Baker.
  6. Repeat for second layer.
  7. Top with remaining 1/2 cup cheese.
  8. Stack remaining 3 tortillas and cut into 16 thin triangles using pizza cutter.
  9. Sprinkle over casserole.
  10. Spray Tortilla Triangles with vegetable oil using Kitchen Spritzer.
  11. Sprinkle with remaining 1/8 teaspoon chili powder.
  12. Bake 30-35 minutes or until thoroughly heated.

Cooking time: 30 minute(s)

Number of servings (yield): 8

Culinary tradition: Mexican

Primo Enchilada Casserole With Chicken or Turkey, 2.7 out of 5 based on 18 ratings
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