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


  • 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)

  • 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


  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
  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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