Chicken Enchilada Casserole

Chicken Enchilada Casserole Recipe

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Noel Marshall


People have begged me to bring this casserole to pot luck suppers, and the dish is always empty when it's time to go home.

This recipe is courtesy of Joslyn Hersey.


★★★★★ 1 vote

35 Min
30 Min


  • 3#
    chicken, skin on and bones in
  • 2 can(s)
    enchilada sauce
  • ·
  • ·
    onion powder
  • ·
    rosemary, dried
  • 1 Tbsp
    minced garlic
  • 1
    bay leaf
  • 16 oz
    shredded mexican cheese blend
  • 16 oz
    sour cream
  • 2 pkg
    doritos, crushed
  • ·
    jane's crazy mixed up salt

How to Make Chicken Enchilada Casserole


  1. Place chicken and spices in large pot. Cook until done (about 30 minutes). Drain, let cool a little, and take the skin and bones off. Set aside. Discard skin and bones.
  2. Place half of cheese, sour cream, enchilada sauce, half of the Doritos in a large bowl. Stir until combined. Add chicken. Stir to combine.
  3. Pour into greased 13x9x2" pan. Cover top with reserved crushed Doritos and cheese. Bake at 350 for 30 minutes.

Printable Recipe Card

About Chicken Enchilada Casserole

Regional Style: Mexican

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