Chicken Enchilada Casserole


  • 1½ pounds of cooked, chopped chicken
  • 1 packet taco powder
  • 1 can (15 ounce) enchilada sauce
  • 3 cups cooked rice
  • 3 cups crushed tortilla chips
  • 1 can cream of mushroom chicken soup
  • Shredded cheese


  1. Mix the taco powder into the chicken using a little water.
  2. Then stir in all other ingredients (except cheese).
  3. Pour mixture into a 9x13-inch pan and cover with shredded cheese.  
  4. Bake at 350°F for 20 minutes.
  5. Serve with additional tortilla chips and top with salsa and sour cream!

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