Beth's Chicken Enchilada Casserole

Beth's Chicken Enchilada Casserole Recipe

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joy b.


tasty! i added s&p to beths recipe(to taste)

★★★★★ 1 vote
30 Min
30 Min


1 large
can cream of chicken soup
1 large
sour cream
1 can(s)
chopped green chilies drained
1 small
white onion, chopped
1 pkg
white flour tortilla shells
2 pkg
(16 oz) shredded cheddar cheese
1 small
chicken, or 3-4 chicken breasts, cooked, deboned and chopped
salt and pepper to taste


1combine the cooked, chopped chicken with the sour cream,chicken soup, onion and green chilies. mix well. in a 13x9 baking dish, put a small amount of the mix on the bottom so the shells do not stick. cover bottom of dish with shells then top with (about 1/3 of)mixture. top the mixture with cheese, the repeat layers until mix is gone. top with shells or doritos chips and top with cheddar cheese. bake at 350 degrees for 30-35 minutes or until mixture is hot and bubbly and cheese is melted.

About Beth's Chicken Enchilada Casserole

Regional Style: Mexican
Other Tag: Quick & Easy