Chicken Enchilada Casserole Recipes

Category Casseroles
Chicken enchilada casseroles are easy to make and will surely become a family favorite. This page contains chicken enchilada casserole recipes.


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This easy recipe looked and tasted great with very few ingredients and little prep! Try it and let me know what you think!

Prep Time: 5 minutes

Cook Time: 20-30 minutes

Total Time: 30-40 minutes


  • 1 lb raw chicken (I used breast) cut up
  • 5 -6 corn tortillas
  • 8 oz Enchilada sauce
  • 2/3 cup Monterey or your favorite melting cheese (I used veggie cheese)
  • Spritz spray oil


  1. Full disclosure here; I actually used about 2 lbs. of chicken breast since I wanted leftovers and extra protein. Cut up the chicken.
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  3. Place the chicken in a pot with 1/3 of the Enchilada sauce. No extra water needed if you cook it slowly and stir often. I put on a lid to help capture the steam and help it cook but keep stirring until the chicken releases it's juices and helps with the liquid in the pot.
  4. I heated up my tortillas since they weren't the flat type.
  5. Spray the bottom of baking dish. Spread another third of the sauce on the bottom of a baking dish.
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  7. Layer it with your tortillas.
  8. Shred up the chicken with two forks in the pan.
  9. Add a layer of the shredded chicken on the tortillas in the baking pan.
  10. Top with some sauce (you can use what is in the pot too) and 1/2 the cheese. Then more sauce and repeat to layer up to the top one more time.
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  12. Bake in oven at 375F for about 20 minutes, just to melt the cheese and meld everything together.
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February 24, 2010

Mix the first 6 ingredients together in a large bowl. Layer 1/3 of the torn tortillas on bottom of a greased 9x13 inch pan. Layer on 1/3 of the chicken mixture and then 1/3 of cheese.

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One of my mom's favorite dishes! Heat soup, chilies, and milk together. Layer, beginning with chips, in 9x13 inch pan. Alternate with chicken, soup mixture, and cheese.

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This is a great pot luck dish!

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One of my favorites! Yummy and easy to make!

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Combine ingredients in a large bowl. Tear tortillas into small pieces and fold into mixture. Pour into greased 9x13 inch pan. Sprinkle top with reserved cheese.

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May 18, 2017

When you don't have the time or the desire to make individual enchiladas try this delicious casserole alternative. This is a page about making chicken and black bean enchilada casserole.

Finished Enchilada Casserole

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November 23, 2010


  • 1/2 cup onions, chopped
  • 1 Tbsp. butter
  • 1 can cream of mushroom soup
  • 1 can enchilada sauce
  • 1 lb. chicken, cooked and cut into small pieces
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  • 10 soft shell tortillas
  • 1 package cheddar cheese, shredded (8 oz.)


Cook the onion in butter until tender and mix in the soup, enchilada sauce and chicken. Cover the bottom of a casserole dish with two tortillas and spread some of the soup mixture on the tortillas. Top with 1/4 of the cheese. Keep layering this until the ingredients are gone. Top with the remaining cheese. Bake at 350 degrees F for 25 minutes.

By Robin from Washington, IA

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February 23, 2010


  • 9 (6 inch) corn tortillas, cut in half
  • 2 (10 oz.) cans enchilada sauce
  • 2 cups sour cream
  • 2 cups shredded Cheddar cheese
  • 2 (4 oz.) cans diced green chiles
  • 1 cup fresh corn kernels
  • 1 lb. skinless, boneless chicken breast halves - boiled and cut into small pieces.


Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.

By Anna

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