Jen's Firehouse Chicken Enchilada Casserole

Jen's Firehouse Chicken Enchilada Casserole Recipe

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Jen Frame


This is my go-to receipe when I have to make something for a pot luck. This dish can be made with either chicken, ground beef or ground turkey.

**I take some shortcuts while making this receipe. Instead of having two different cheese I just buy a large bag of shredded mexican cheese.

**As far as the chicken, depending on the mood I am in, sometimes I used two large can of the chicken you can get at Costco.

This is amazing leftover! And it freezes great.


★★★★★ 1 vote

15 Min
50 Min


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2 c
shredded cheddar cheese
2 c
shredded mozzarella cheese
2 Tbsp
olive oil
1 large
white onion, diced small
4 oz
can diced green chilis
10 oz
can cream of mushroom soup
8 oz
slices black olives
4 large
flour tortillas, each cut into 6 pie shaped wedges
1 c
salsa(whatever kind you like)
4 c
diced, cooked chicken meat

How to Make Jen's Firehouse Chicken Enchilada Casserole


  • 1Preheat oven to 325 degrees F, and lightly grease a 9inch x 13inch baking pan.
  • 2In a small bowl, toss the grated cheese together and set aside.
  • 3In a large frying pan, heat the oil over medium heat. Add onion and saute until soft.
  • 4Stir in the green chilis, soup and half the cheese.
  • 5Cook, stirring constantly, over medium-low heat until the cheese melts.
  • 6Line the bottom of the prepared baking pan with 9 of the tortilla wedges
  • 7Spead evenly with 1/2 cup of salsa
  • 8Cover evenly with 2 cups of chicken, then 1/2 the cheese sauce
  • 9Repeat the layers: first the remaining tortilla wedges, then salsa, then chicken, then cheese sauce.
  • 10Top with the remaining shreded cheese.
  • 11Bake uncovered at 325 degrees for 50 mintues or until hot and bubbly.
  • 12Let stand on a wire rack for about 10 minutes.

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About Jen's Firehouse Chicken Enchilada Casserole

Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #Casserole

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