Chicken Enchilada Casserole

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Recipe: Chicken Enchilada Casserole
Chicken Enchilada Casserole

Delicious and great dish to feed a large amount of people.  A great dish to take for a church gathering.  Easy to make and quite inexpensive.

Preheat the oven at 375 degrees

Prepare a 9 x 13 baking dish with a light coat of oil and set aside


  • 1 whole chicken, cooked/de-boned and shredded OR 2-3 chicken breasted, cooked and shredded
  • 2 Cans cream of chicken soup
  • 2 cans Rotel green chilies and tomatoes
  • 2 small diced onions
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sage
  • 1 Tablespoon oregano

Combine above ingredients together in a large bowl.

More Ingredients:

  • 1 package of white corn tortillas (cut into quarters)
  • 1 pound cheddar cheese, shredded (set aside 1/4 of this for later)
  • 1 pound mont. jack cheese, shredded (set aside 1/4 of this for later)

In the prepared baking dish Layer: tortillas, chicken mixture and cheese.

Cover with foil and put on a baking sheet (to catch any boiled over stuff)

Bake at 375 degrees for 35-40 minutes until bubbly.  Remove from oven, uncover and top with that cheese that you set aside.

Let rest for 15 minutes before serving.

serving suggestion: serve with my Spanish Rice recipe

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Pamela Rose Williams

Pamela Rose Williams is a wife, mother, and grandmother. She and her husband, Dr. Michael L. Williams, have served in Christian ministry since 2001. She has a bachelor's Degree in Christian Education and spends most of her time as a professional editor and writer, working with many Christian authors and artists. Additionally, she works with her husband using their extensive experience in information technology to provide Christ-centered teaching and resources to people all over the world. To learn more about Pamela visit her About page.