More Great Recipes: Dinner | Main Dish | Mexican

Chicken Enchilada Casserole

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Member since 2008

Serves | Prep Time | Cook Time


Four whole chicken breasts
Twelve flour tortillas
1 can cream of mushroom
1 can cream of chicken
1 minced onion (optional)
1 cup milk
1 jar mild salsa
1 pound grated cheddar cheese

Bake chicken at 350˚ until no longer pink.

Cut chicken into pieces.

Cut tortillas into quarters.

Mix soups, milk, onion, and salsa.

Grease a large shallow pan (9x13).

Place a layer of tortillas on bottom (just enough to cover the pan)

Add a layer of chicken (about half)

Pour about half of the soup mixture over chicken and tortilla layers.

Repeat until all ingredients are used; ending with soup.

Top with cheese; cover with foil and place in refrigerator overnight.

Bake at 300˚ for 1 ½ hours. Uncover after ½ hour.

Pairs Well With


This is by far my favortie dinner. It's easy and is made the night before.

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