Chicken Enchilada Casserole

This casserole is “soupy” when fresh out of the oven; think along the lines of lasagna.  If you wait several hours, or even till the next day, the tortillas will have had a chance to absorb the extra liquid.  If you cannot wait, having a side dish of rice is your best bet.

LWW’s Chicken Enchilada Casserole

2 whole chicken breasts, deboned, skinned, cooked and diced.
3 Tbsp chili powder
1 – 10 1/2 oz can cream of chicken soup
1 – 10 1/2 oz can refried beans
15 1/2 oz jar medium, chunky salsa
8 oz. sour cream
2 cups grated Mexican style cheese (1 1/2 cups + 1/2 cup set aside)
cooking spray
1 package (10 in package) corn tortillas


Preheat oven to 350 F.

In large mixing bowl, mix well the first 7 ingredients (not the 1/2 cup of cheese set aside).

Spray a 2-quart baking dish, place 4 tortillas on bottom. Covering bottom and up the sides. Spread out 1/2 the mixture from the bowl. Cover with 3 tortillas, spread out other 1/2 of mixture. Cover with 3 tortillas, spread 1/2 cup of cheese over top of tortillas.

Bake for 45-60 minutes; until top is slightly brown, and mixture is bubbling. Set aside 15 minutes before serving.

Serves 4-6.

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