Chicken Enchilada Casserole Recipe

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Chicken Enchilada Casserole

Heather Michele Miller-Lamantia

By
@HLam73

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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Prep:

20 Min

Cook:

30 Min

Ingredients

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
salsa
1 can(s)
refried beans
1 pt
sour cream

Directions Step-By-Step

1
Cook the chicken through until no longer pink. Cut/chop into bit-sized pieces. Set aside. Preheat the oven to 350 degrees.
2
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.
3
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**
4
Pour some chicken mixture over the bottom of a baking dish. Sprinkle on some cheese.
5
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.
6
Continue layering the chicken, cheese and tortillas. Top layer should be a tortilla topped with some cheese.
7
Cover the baking dish with foil wrap and bake for 30 minutes, the liquid in the mixture should be bubbling when done.
8
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