Chicken Enchilada Casserole I Chef John's Recipe

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Chicken Enchilada Casserole I

A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!

Ingredients :

• 2 pounds skinless, boneless chicken breast halves - cooked and diced
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can enchilada sauce
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1 (4 ounce) can diced green chiles
• 1 onion, chopped
• 1 pinch garlic powder
• 1 cup chicken broth
• 1 teaspoon chili powder
• 16 ounces processed cheese spread
• 10 (6 inch)s corn tortillas

Instructions :

Prep :	Cook : 8 M	Ready in :

Notes :

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