Real Recipes From Real Home Cooks ®

chicken enchilada casserole

(1 rating)
Recipe by
Heather Michele Miller-Lamantia
North Tazewell, VA

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!

(1 rating)
prep time 20 Min
cook time 30 Min

Ingredients For chicken enchilada casserole

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

How To Make chicken enchilada casserole

  • 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.