Chicken Enchilada Casserole

READY IN: 50mins
Recipe by sunnysweet

An easy to make enchilada casserole. My family liked this, and my husband used the leftovers to make a tasty burrito filling.

Top Review by rkalata

I left out the kidney beans, used a bag of frozen corn (11 oz), replaced the diced tomatoes with a can of Rotel original, and used some 4 cheese Mexican blend in place of the Monterey Jack. It came out perfectly with just the right amount of heat from the Rotel. Even better with a dollop of sour cream on top. I gave this 5 stars because my husband is a picky eater. He liked it enough to take some to work for lunch which is always a good sign that the recipe is a keeper.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. In a bowl, combine all ingredients except the cheese & tortilla chips. Stir until well-mixed.
  3. Crumble the tortilla chips and use them to thoroughly cover the bottom of a 9x13 baking pan.
  4. Spread the chicken mixture across the chips.
  5. Sprinkle with the shredded cheeses.
  6. Bake approximately 30-45 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  7. Serve with Spanish Rice, Refried Beans, and additional chips if desired.

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