Chicken Enchillada Casserole

Chicken Enchillada Casserole Recipe

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Melinda Stern

By
@Melinda_Mom_of_4

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

Rating:

★★★★★ 1 vote

Serves:
6-8
Prep:
45 Min
Cook:
1 Hr

Ingredients

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  • 2 can(s)
    cream of mushroom soup
  • 8 oz
    green chiles, mild
  • 24
    corn tortillas
  • 1 lb
    shredded jack and cheddar cheese
  • 4-5 c
    shredded chicken (or a whole chicken, shredded)
  • SUPER EASY BEAN DIP

  • 30 oz
    refried beans
  • 8 oz
    shredded cheddar cheese
  • ·
    hot sauce, salsa, or taco bell mild sauce, your choice
  • 1
    bag of tortilla chips

How to Make Chicken Enchillada Casserole

Step-by-Step

  1. slice the tortillas
  2. mix the cream of mushroom soup, one can of water, and the green chile.
  3. spread some soup mixture in the bottom of a 9X13 pan, and layer in the following order:
  4. Sliced tortillas
    soup
    chicken
    cheese
  5. bake at 375 for 45 minutes to an hour
  6. to 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.
  7. sometimes 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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