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jen's firehouse chicken enchilada casserole

(1 rating)
Recipe by
Jen Frame
Sequim, WA

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 rating)
yield 6 -8
prep time 15 Min
cook time 50 Min

Ingredients For jen's firehouse chicken enchilada casserole

  • 2 c
    shredded cheddar cheese
  • 2 c
    shredded mozzarella cheese
  • 2 Tbsp
    olive oil
  • 1 lg
    white onion, diced small
  • 4 oz
    can diced green chilis
  • 10 oz
    can cream of mushroom soup
  • 8 oz
    slices black olives
  • 4 lg
    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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