Chicken Enchillada Casserole Recipe

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Chicken Enchillada Casserole

Melinda Stern

By
@Melinda_Mom_of_4

I'm not even sure who taught me how to make this. it seems to be a standard around my church. my kids LOVE it, and we almost never have leftovers


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Serves:

6-8

Prep:

45 Min

Cook:

1 Hr

Ingredients

2 can(s)
cream of mushroom soup
8 oz
green chiles, mild
24
corn tortillas
1 lb
shredded jack and cheddar cheese
4-5 c
shredded chicken (or a whole chicken, shredded)

SUPER EASY BEAN DIP

30 oz
refried beans
8 oz
shredded cheddar cheese
hot sauce, salsa, or taco bell mild sauce, your choice
1
bag of tortilla chips

Directions Step-By-Step

1
slice the tortillas
2
mix the cream of mushroom soup, one can of water, and the green chile.
3
spread some soup mixture in the bottom of a 9X13 pan, and layer in the following order:
4
Sliced tortillas
soup
chicken
cheese
5
bake at 375 for 45 minutes to an hour
6
to make the bean dip: just layer 1/2 the can of refried beans and then hot sauce, salsa, or, we like to use taco bell's mild sauce. then add shredded cheese and do it again. I microwave this for about 5 minutes. then serve with tortilla chips.
7
sometimes i'll make rice to go along with it as well, depending on how i feel that night.

About this Recipe

Course/Dish: Chicken, Casseroles
Regional Style: Mexican
Other Tag: For Kids