Verde Enchilada Casserole

From the kitchen of: Campbell Soups

I’ve made this casserole several times and it’s really great. The soup that you add is really yummy. I add a bit more water than it calls for here, because it can dry out a bit while baking. We also cut the tortillas really small, because otherwise it’s hard to dish up servings.

  • 1 can Campbell’s Creamy Chicken Verde Soup
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 2 cups of cubed cooked chicken
  • 4 flour tortillas, cut in very small strips
  • 1/2 cup shredded cheddar cheese

Mix soup, water, garlic and chicken. Stir in tortillas. Spread in 2 qt. shallow baking dish. Top with cheese. Cover. Bake at 350 degrees for 25 minutes or until hot. Serves 4.

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2 comments on “Verde Enchilada Casserole
  1. Jennifer says:

    Ths recipe is a family super favorite and they DISCONTINUED the soup..

  2. Joyce says:

    I use a can of cream of chicken and a large can of mild green chili’s (about 6 oz) and lessen the amount of water – tastes just as good!!

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