Chicken Gravy Enchilada Casserole recipe

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Ingredients

4 cups diced skinless, boneless chicken breast meat
4 cups chicken gravy
1 cup water
1 onion, chopped
3 stalks celery, chopped
1 (7 ounce) can diced green chiles
1 teaspoon garlic salt
salt and pepper to taste
12 (6 inch) corn tortillas
2 cups shredded Cheddar cheese

Nutrition Info

425.5 calories
carbohydrate: 28.8 g
cholesterol: 97.4 mg
fat: 18.8 g
fiber: 3.2 g
protein: 33.5 g
saturatedFat: 7.8 g
servingSize: -
sodium: 1307.6 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large skillet combine chicken, gravy, water, onion, celery, chile peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1 to 2 hours.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30 to 40 minutes or until cheese is melted and bubbly.

Recipe Yield

8 servings

Recipe Note

An enchilada casserole using leftover chicken and gravy. You can also use turkey. Classic Tex-Mex cuisine. Serve with salsa, shredded lettuce, sour cream and black olives if desired.

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