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chicken enchilada casserole

(3 ratings)
thepreacherswife avatar
Recipe by
Tonna Canfield
@thepreacherswife
Ashland, KY

This recipe is delicious and easy and a favorite with everyone! I hope you like it!

(3 ratings)
method Bake

Ingredients For chicken enchilada casserole

  • 3 md
    boneless, skinless chicken breasts, cooked and shredded or cubed (your choice)
  • 1 pkg
    flour tortillas (burrito size)
  • 1 can
    chicken broth
  • 1 can
    cream of chicken soup
  • 1 can
    cream of mushroom soup
  • 1 jar
    jalapeno cheez whiz
  • 1 pkg
    8 oz shredded cheddar cheese
  • 1 can
    rotel tomatoes
  • 1 sm
    chopped onion

How To Make chicken enchilada casserole

  • 1
    Preheat oven to 350. In a large saucepan over medium heat and stirring often, heat both soups, chopped onion, rotel tomatoes, and jar of cheez whiz, until well blended. Reduce to simmer. Add cooked, shredded or cubed chicken. Stir well.
  • 2
    Soak tortillas in chicken broth for a few minutes. Layer bottom of 9 x 13 pan with tortillas. (It is okay to overlap).
  • 3
    Top the tortillas with the chicken/sauce mixture. Repeat each layer.
  • 4
    Top with shredded cheddar cheese. Bake at 350 degrees for 45 minutes. Enjoy! Very tasty!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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