Jeanine's Chicken Enchilada Casserole

Jeanine's Chicken Enchilada Casserole Recipe

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Jeanine Cockrell


This recipe was given to me by one of my good friends years ago. I put a bit of a spin on it with a few extra ingredients!


★★★★★ 2 votes

30 Min
45 Min


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  • 3 medium
    chicken breasts, boneless and skinless
  • 8 oz
    shredded mexican cheese
  • 2 can(s)
    cream of chicken soup
  • 16 oz
    sour cream
  • 1 c
    chicken broth
  • 1 tsp
    garlic powder
  • 1 tsp
    sea salt
  • 1 can(s)
    green chillies, chopped
  • 1/2 tsp
  • 1 tsp
    chili powder
  • 1/2 tsp
    black pepper
  • 1 pinch
    red pepper, ground
  • 1 pkg
    white corn tortillas

How to Make Jeanine's Chicken Enchilada Casserole


  1. Prepare 13x9 pan by spraying with cooking spray. Begin browning chicken breasts in olive oil or whatever oil you like to use, until cooked through, set aside to cool in refrigerator. Put together all ingredients for sauce in a large saucepan. Pour in soup, sour cream, green chillies, stirring after adding each ingredient. Add spices and stir. Add chicken broth and heat slowly, stirring occasionally until mixture comes to a light boil. Lightly heat tortillas in oil from chicken about 10 seconds each side, set on paper towels to drain. Take chicken out of refrigerator and cut up or shred. Taking a ladel of sauce pour some over the bottom of the 13x9 pan. Put 5 or 6 tortillas down, add some chicken, add some cheese and pour some sauce over this. Add another layer of tortillas and continue same process as before. Top layer should be sauce with cheese spread over top. Put in preheated 350 degree oven for about 30 minutes. Let set for 3 minutes before serving. This is good with mexican rice and refried beans or a nice green salad.

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About Jeanine's Chicken Enchilada Casserole

Regional Style: Mexican
Hashtags: #Casserole, #cheesy

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