• Cooking Time: 45-60
  • Servings:
  • Preparation Time:



  • 2 pounds skinless, boneless chicken breast halves - cooked and diced
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can enchilada sauce
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • 1 (4 ounce) can diced green chiles
  • 1 onion, chopped
  • 1 pinch garlic powder
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 16 ounces processed cheese spread
  • 10 (6 inch) corn tortillas


  • Preheat oven to 350 degrees.
  • In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese.
  • Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
  • In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna.
  • Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking.
  • After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble.
  • Let stand and cool for at least 10 minutes before serving!

Categories: Casserole  Main Dish  Poultry 
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