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


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