Chicken Enchilada Casserole Recipe

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Chicken Enchilada Casserole

Heather Michele Miller-Lamantia


When I found myself to be a complete failure at folding an Enchilada, I decided to do what I do best...improvise! I decided to take the ingredients to the casserole dish! I have a basic recipe here, the things you can add to this to make it fit your palate are endless! My kids like it plain, but their parents like a little kick!

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20 Min


30 Min


1 pkg
chicken breasts, boneless and skinless
2 can(s)
cream of chicken soup
1 can(s)
milk, 2%
1 bag(s)
tortilla shells
1 bag(s)
mexican blend shredded cheese
1 bottle
1 can(s)
refried beans
1 pt
sour cream

Directions Step-By-Step

Cook the chicken through until no longer pink. Cut/chop into bit-sized pieces. Set aside. Preheat the oven to 350 degrees.
Combine the cream of chicken soup with the milk in a large mixing bowl. Mix well. If mixture is too thick, add more milk a little at a time. Keep in mind it cannot be soupy thin.
Add salsa. to taste, to the soup mixture. Mix well. Add the chicken and stir to coat all the chicken pieces thouroughly.

**I omit the salsa and just serve on the side when I make it for the kids**
Pour some chicken mixture over the bottom of a baking dish. Sprinkle on some cheese.
Cover the chicken mixture with a tortilla. May need to cut tortillas to make them fit your dish. I use 1 large and half of another to fill a 9X13 dish. Play around with it to see what works best for you.
Continue layering the chicken, cheese and tortillas. Top layer should be a tortilla topped with some cheese.
Cover the baking dish with foil wrap and bake for 30 minutes, the liquid in the mixture should be bubbling when done.
To Let the casserloe stand a couple minutes so it's not really sloppy when you cut into the casserole. Serve with refried beans, salsa, sour cream and any extra cheese.

About this Recipe

Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy