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Chicken Enchilada Casserole



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Chicken Enchilada Casserole 0 Picture


  • 3 boneless, skinless chicken breasts
  • 6 fajita-size flour tortillas, torn into bite-size pieces
  • 1 can Rotel tomatoes
  • 1 can Cream of Chicken soup
  • 1 cup regular or lite sour cream
  • 1/2 tsp pepper
  • 1/2 cup prepared chicken broth
  • Shredded cheddar or Mexican Blend cheese



Step 1

Boil chicken & save broth. Shred chicken with a fork. In a large bowl, combine chicken, tortilla pieces, Rotel tomatoes, soup, sour cream, pepper, broth, & 1 cup cheese. Pour in an 8 x 11 baking dish coated with cooking spray. Top with cheese. Bake at 350 for 30 minutes.


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