Chicken Enchillada Casserole

Chicken Enchillada Casserole Recipe

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Melinda Stern


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


★★★★★ 1 vote

45 Min
1 Hr


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


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

How to Make Chicken Enchillada Casserole


  • 1slice the tortillas
  • 2mix the cream of mushroom soup, one can of water, and the green chile.
  • 3spread some soup mixture in the bottom of a 9X13 pan, and layer in the following order:
  • 4Sliced tortillas
  • 5bake at 375 for 45 minutes to an hour
  • 6to 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.
  • 7sometimes i'll make rice to go along with it as well, depending on how i feel that night.

Printable Recipe Card

About Chicken Enchillada Casserole

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

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