Chicken Enchilada Casserole

Tonna Canfield


This recipe is delicious and easy and a favorite with everyone! I hope you like it!

★★★★☆ 3 votes


3 medium
boneless, skinless chicken breasts, cooked and shredded or cubed (your choice)
1 pkg
flour tortillas (burrito size)
1 can(s)
chicken broth
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
1 jar(s)
jalapeno cheez whiz
1 pkg
8 oz shredded cheddar cheese
1 can(s)
rotel tomatoes
1 small
chopped onion


1Preheat oven to 350. In a large saucepan over medium heat and stirring often, heat both soups, chopped onion, rotel tomatoes, and jar of cheez whiz, until well blended. Reduce to simmer. Add cooked, shredded or cubed chicken. Stir well.
2Soak tortillas in chicken broth for a few minutes. Layer bottom of 9 x 13 pan with tortillas. (It is okay to overlap).
3Top the tortillas with the chicken/sauce mixture. Repeat each layer.
4Top with shredded cheddar cheese. Bake at 350 degrees for 45 minutes. Enjoy! Very tasty!

About Chicken Enchilada Casserole

Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #cheese, #easy, #Casserole